AOBIG.      DP.PT 


LIBRARY 

OF  THE 

UNIVERSITY  OF  CALIFORNIA. 

*-..  GIFT  OF  THE 

STATE  VITICULTURAL  COMMISSION." 

Deceived,  January,  1896. 
Accession  No.  W//3'7'7.       Class  No. 


L  .A.  O  O  U  R,  '  S 


CHEMICAL  WORKS 

Manufactures  Flavorings  for  Liquors,  viz: 

Oil  of  Cognac,  Oil  of  Rye, 

Oil  of  Peach,  Essence  of  Malt, 

Bourbon  Whiskey  Flavor,  Apple  Oil, 

Grape  Sugar,  Coloring,  etc.,  etc. 


The  above  Oils  are  obtained  by  the  action  of  Carbonic  Acid  Gas ; 
thus,  in  strong  metallic  vessels,  ripe  grapes  (as  in  the  production  of 
Brandy  Flavoring)  are  exposed  for  four  months  to  a  pressure  of  200  Ibs. 
of  gas  to  the  inch.  This  treatment  decomposes  the  husk  and  pulp  of 
the  fruit — the  flavoring  and  volatile  principle  of  the  grape  combines 
with  the  gas  from  which  it  separated,  and  is  known  as  Oil  of  Cog- 
nac; the  remaining  portions  of  the  fruit  yield  Grape  Sugar.  By 
the  same  process,  Molasses  yields  Oil  of  Rum ;  Scorched  Barley,  Es- 
sence of  Malt ;  Ripe  Peaches,  Oil  of  Peach ;  Apples,  Oil  of  Apple?. 
Any  subsistence  will  yield  its  aroma  and  flavoring  principles,  how- 
ever delicate,  to  this  gas,  without  the  least  possibility  of  contamination. 

f3p~  Our  Oil  of  Cognac  is  manufactured  at  Reims,  where  Grapes  of 
the  proper  flavor  can  be  obtained. 

».  *  •  »   «« 

Circulars   sent  to  any  Address. 

P.  LAOOUB, 

JVew  Orleans, 


AN  APPARATUS 


FOE   MAKING 


GIN,  COBDIALS,  &c. 


Good  strong  and  high-flavored  Gin,  Cordials,  and  Essences  hare 
heretofore  only  been  produced  by  the  aid  of  distillation.  This  is 
owing  to  the  difficulty  of  dissolving  the  Oils,  or,  when  dissolved,  to 
prevent  the  Gin  or  Cordial  from  becoming  cloudy  or  milky.  By  the 
use  cf  this  apparatus,  "Water  or  Spirit  can  be  made  to  take  up  the 
Oil  to  any  extent.  Common  Whiskey,  when  passed  through  the 
apparatus,  cannot  be  distinguished  from  the  best  imported  Gin- 
Cordials  and  Essences  will  come  off  clean,  clear  and  bright,  and  c 
any  required  strength.  The  apparatus  occupies  but  little  space.  runs 
night  and  day,  requires  no  fire  and  but  little  attention  —  it  is  so  very 
simple  that  a  fifteen  year  old  boy  can  produce  liquors  that  would 
require  the  skill  of  an  experienced  distiller  to  equal.  So  faithful  is  it 
in  its  labors,  that  nothing  is  left  for  the  operator  but  to  barrel  and 
bottle  its  productions,  the  superior  qualities  of  which  will  command 
purchasers  in  any  market.  So  readily  are  these  liquors  produced  that 
ordinary  auction  prices  will  pay  moderate  profits. 

Full  and  comprehensive  instructions  for  making  every  variety  of  GUI, 
Cordial  and  Essence,  and  everything  complete  pertaining  to  the  matter 
will  be  sent  upon  the  receipt  of  Twenty-five  Dollars. 


New  Orleans,  La- 


THE    MANUFACTUKE 


,  WINES,  AND  CORDIALS, 


WITHOUT  THE  AID  OF  DISTILLATION. 


EFFERVESCING  BEVERAGES  AND  SYRUPS, 
VINEGAR,    AND    BITTERS. 

PREPARED   AND   ARRANGED   EXPRESSLY   FOR   TflK 


BY 

PIERRE    LACOUR, 

OF  BORDEAUX. 


NEW  TOKK: 
DICK  &  FITZGERALD,  PUBLISHERS, 


No.   18   ANN   STREET. 


gric. 


Entcivd,  ar-coiding-  to  AC*  of  Congress,  hi  ttio  yo^r  1868, 4r? 

THOMAS  WALTER   CHANDLER, 
ED  the  Clort'fl  Office  of  the  District  Court  for  the  Southern  District  of  New  York 


PREFACE. 


ALL  subjects  affecting  the  interests  of  society  generally  nave 
been  discussed  and  examined,  and  all  questions  witnin  the  range 
of  importance,  have  been  adequately  illustrated ;  and  whence  the 
neglect  of  a  matter  of  as  much  importance  as  the  following  pages, 
it  is  difficult  to  conceive. 

Thousands  have  acquired  wealth  from  a  knowledge  of  this  busi- 
ness; and  have  passed  from  the  stage  of  action,  without  leaving 
to  the  world  the  marks  of  their  progress  and  improvements ;  and 
all  previous  works  upon  the  Manufacture  of  Liquors  were  vague 
and  unsatisfactory,  furnishing  no  reliable  information  to  warrant 
a  speculative  investment;  for  persons  possessing  really  valuable 
information  upon  this  subject,  have  found  a  greater  remuneration 
in  manufacturing  than  in  publishing. 

But  few  of  the  dram-drinking  masses  are  acquainted  with 
the  modus  operandi  of  a  business,  which  affects,  to  no  inconsider- 
able extent,  both  health  and  wealth,  and  that  their  own  ignorance 
has  often  tested  the  strength  of  their  constitutions,  through  the 
medium  of  "  A  pure  old  Article,"  or,  "  A  choice  old  Brand ;"  and 
hence,  the  obvious  necessity  of  a  work  upon  this  subject  will  not 
be  denied,  thus  removing  many  popular  errors  regarding  the  pro- 
duction of  Jiquors  ;  and  the  dissemination  of  such  knowledge 
would  crush  the  cupidity  of  manufacturers, 'and  articles  of  spirit 
so  often  found  in  commerce,  containing  deleterious  adulterations, 


IV  PREFACE. 

would  disappear,  which  would  strip  intemperance  of  many  of  it* 
attendant  calamities. 

It  will  be  observed  that  the  recipes  throughout  this  work  are 
those  only  that  comprehend  the  manufacture  of  liquors,  &c.,  that 
are  usually  met  with  in  commerce,  and  the  reader  comes  at  once  to 
the  process  and  its  productions;  these  formulas  have  been  em- 
ployed by  all  of  the  most  extensive  manufacturing  establishments 
in  Europe ;  and  added  to  these  recipes,  are  all  of  the  recent 
improvements  that  have  been  suggested  by  chemistry. 

It  will  be  seen  that  the  articles  used  in  the  formation  of 
liquors,  &c.,  mentioned  in  this  work,  are  powerful  stimulants  to 
the  digestive  organs,  constituting  medicated  drams  that  invigorate 
the  whole  system. 

It  will  be  noticed  that  the  work  contains  numerous  extempo- 
raneous recipes,  and  in  view  of  their  non-availability  under  all  cir- 
cumstances the  apparatus  will  be  found  both  economical  and 
simple 

THE  AUTHOR. 

New  Orleans  October  1st,  1853. 


CONTENTS. 


Pag* 

L — Process  of  Manufacturing  Liquors  without  Distil- 
lation,    9 

IL — Articles  Employed  in  the  Manufacture  of  Wines, 

Cordials,  Liquors,  &c.,  <fcc 15 

TTT. — Articles  used  for  Flavoring  Wines,  Liquors,  and 

Cordials, 50 

IY. — Manufacture  of  Domestic  Liquors  by  concealing  the 

Odor  of  the  Grain  Oil, 8? 

V. — Directions  for  Preparing  the  most  choice  Liquors 

in  quantities  of  Five  Gallons, 118 

YL — Manufacture  of  Low-Proof  Spirits, 132 

VIE. — Description  of  Beads  for  Liquors, 146 

VIIL — On  Barrelling  Liquors,  <fec 167 

IX. — On  the  Uses  of  Sugar,  Molasses,  and  Honey,  in  the 

Manufacture  of  Wines  and  Liquors, 178 

X. — The  Process  of  the  Manufacture  of  Sulphuric  Acid,         187 

XL — Tobacco,  Caustic  Potassa,  Red  Pepper,  Aquafortis, 

and  Oil  of  Vitriol ..  198 


V  CONTENTS. 

Pago 

XH — Wines, 203 

XHL— Cordials,  227 

XIV. — On  the  Manufacture  of  Soda,  Mineral,  and  other 

Carbonated  Waters,  <fcc 239 

XV. — Manufacture  of  Vinegar  in  Twenty-frm  hcurs,  <tc. .  265 

XVL— Bitters, 7 283 

XVIL— Syrups, 294 

Index, 808 


THE  PROCESS  Of 


MANUFACTURING 


LiaUOES  WITHOUT  DISTILLATION. 


ALCOHOL, 

EN  the  chemical  sense,  is  a  liquid  generated  for  the 
most  part  in  vegetable  juices  and  infusions  by  a 
peculiar  fermentation  called  the  vinous  or  alcoholic, 
The  liquids  which  have  undergone  it,  are  called 
vinous  liquors,  and  are  of  various  kinds.  Thus,  the 
fermented  juice  of  the  grape  is  called  wine  ;  of  the 
apple,  cider  ;  and  the  fermented  infusion  of  malt, 
beer.  With  regard  to  the  nature  of  the  liquids  sus- 
ceptible of  the  vinous  fermentation,  one  general  cha- 
racter prevails,  however  various  they  may  be  in  other 
respects  ;  that,  namely,  of  containing  sugar  in  some 
Torm  or  other.  It  is  found  further,  that  after  they 
>iave  undergone  the  vinous  fermentation,  the  sugar 
Jiey  contain  has  either  wholly  or  in  part  disappear- 
1* 


10  LIQUORS  WITHOUT  DISTILLATION. 

ed,  and  that  the  only  new  products  are  alcohol,  which 
remains  in  the  liquid,  and  carbonic  acid  which  escapes 
during  the  process,  and  these  when  taken  together, 
are  found  to  be  equal  in  weight  to  the  sugar  lost ;  it 
is  hence  inferred  that  sugar  is  the  subject  matter  of 
the  changes  that  occur  during  the  vinous  fermenta- 
tion, and  that  it  is  resolved  into  alcohol  and  carbonic 
acid.  Sugar  will  not  undergo  the  vinous  fermenta- 
tion of  itself,  but  requires  to  be  dissolved  in  water, 
subjected  to  the  influence  of  a  ferment,  and  kept  at  a 
certain  temperature. 

Accordingly,  sugar,  water,  and  the  presence  of  a 
ferment  and  the  maintenance  of  an  adequate  tempera- 
ture, may  be  deemed  the  pre-requisites  of  the  vinous 
fermentation.  The  water  acts  by  giving  fluidity,  and 
the  ferment  and  temperature  operate  by  commencing 
and  maintaining  the  chemical  changes.  The  precise 
manner  in  which  the  ferment  operates  in  commencing 
the  reaction  is  not  known,  but  the  fermentative  change 
seems  to  be  intimately  connected  with  the  multipli- 
cation of  a  microscopic  vegetable,  in  the  form  of  dia- 
phanous globules  contained  in  the  ferment,  and 
called  "  torula  cervisia."  The  ferment  is  generally 
considered  to  contain  a  peculiar  nitrogenous  princi- 
ple having  a  close  analogy  to  albumen  and  casein. 

Certain  vegetable  infusions,  as  those  of  potatoes 
and  rice,  though  consisting  almost  entirely  of  starch, 


ALCOHOL.  11 

are  nevertheless  capable  of  undergoing  the  vinous 
fermentation,  and  form  seeming  exceptions  to  the 
rule  that  sugar  is  the  only  substance  susceptible  of 
this  fermentation.  The  apparent  exception  is  ex- 
plained by  the  circumstance  that  starch  is  susceptible 
of  a  spontaneous  change  which  converts  it  into  sugar. 
How  this  change  takes  place  is  not  well  known,  but 
it  is  designated  by  some  authors  as  the  saccharine 
fermentation.  It  has  been  proved  that  if  a  mixture 
of  gluten  from  flour,  and  starch  from  potatoes,  be  put 
into  hot  water,  the  starch  will  be  converted  into 
sugar.  When,  therefore,  starch  is  apparently  con- 
verted into  alcohol  by  fermentation,  it  is  supposed 
that  during  the  change  it  passes  through  the  inter- 
mediate state  of  sugar.  Alcohol  being  the  product 
of  the  vinous  fermentation,  necessarily  exists  in  all 
vinous  liquors,  and  may  be  obtained  from  them  by 
distillation.  Fgrmerly  it  was  supposed  that  these 
liquors  did  not  contain  alcohol,  but  were  merely 
capable  of  furnishing  it  in  consequence  of  a  new 
arrangement  of  their  ultimate  constituents — the  result 
of  the  heat  applied.  This  idea  has  been  disproved 
by  showing  that  alcohol  may  be  obtained  from  all 
vinous  liquors  without  the  application  of  heat, 
and,  therefore,  must  pre-exist  in  them.  The  method 
consists  in  precipitating  the  acid  and  coloring 
matter  from  each  vinous  liquor,  by  subacetate  of 


12  LIQUORS   WITHOUT   DISTILLATION. 

lead,   and   separating   the   water   by   carbonate   of 
pc  tassa. 

In  vinous  liquors,  the  alcohol  is  largely  diluted 
with  water,  and  associated  with  coloring  matter, 
volatile  oil,  extractive,  and  various  acids  and  salts. 
In  purifying  it,  we  take  advantage  of  volatility,  which 
enables  us  to  separate  it  by  distillation,  combined 
with  some  of  the  principles  of  the  vinous  liquor  em- 
ployed, and  more  or  less  water.  The  distilled  pro- 
duct of  vinous  liquors  forms  the  different  ardent 
spirits  of  commerce.  When  obtained  from  wine,  it 
is  called  brandy  ;  from  fermented  molasses,  rum  ; 
from  cider  or  peaches,  it  is  called  apple  or  peach 
brandy  ;  from  malted  barley,  rye,  or  corn,  it  is  known 
as  whiskey  ;  from  malted  barley  and  rye  meal,  with 
hops,  and  rectified  from  juniper  berries,  it  is  known 
ss  Holland  gin  ;  from  malted  barley,  rye,  or  potatoes, 
and  rectified  from  turpentine,  it  is  ca-lled  common  gin  ; 
and  from  fermented  rice,  arrack.  The  spirits  are  of 
different  strengths,  that  is,  contain  different  propor- 
tions of  alcohol,  and  have  various  peculiarities  by 
which  they  are  distinguished  by  the  taste.  Their 
strength  is  accurately  judged  of  by  the  specific  gra- 
vity, which  is  always  less  in  proportion  as  their  con- 
centration is  greater.  When  they  have  the  sp.  gr. 
0*920,  they  are  designated  in  commerce  as  proof  spirit ; 
if  lighter  than  this,  they  are  said  to  be  above  proof ; 


. 

it 

ALCOHOL.  18 

if  heavier,  below  proof ;  and  the  percentage  of  water 
or  of  spirit  of  0'825  necessary  to  be  added  to  any 
sample  of  spirit  to  bring  it  to  the  standard  of  proof 
spirit,  indicates  the  number  of  degrees  the  given 
sample  is  above  or  below  proof:  thus,  if  100  volumes 
of  spirit  require  10  volumes  of  water  to  reduce  it'to 
proof,  it  is  said  to  be  "  10  over  proof."  On  the  other 
hand,  if  100  volumes  of  spirit  require  10  volumes  of 
a  spirit  of  0*825  to  raise  it  to  proof,  tho  sample  is 
said  to  be  10  under  proof. 

Thus,  for  instance,  these  marks  will  be  observed 
on  the  heads  of  rectified  whiskey  barrels,  the  initials 
"  A.  B.  P./1  signifying  above  proof,  and  "  B.  P.," 
below  proof.  This  whiskey  should  contain  about  40 
per  cent,  of  alcohol,  of  the  strength  of  92  per  cent.  ; 
thus  it  will  be  seen  that  a  barrel  of  forty  gallons  of 
whiskey  is  composed,  as  far  ae  the  fluid  measure  ex- 
tends, of  sixteen  gallons  of  alcohol  and  twenty-four 
gallons  of  water  ;  this  is  called  "  rectified  proof  spi- 
rit," or  "  proof  spirit.77  Should  the  spirit  contain 
above  forty  per  cent,  of  alcohol,  it  will  be  denoted 
on  the  head  of  the  barrel  by  the  initials,  "  A.  B.  P.7' 
with  the  figures  denoting  the  per  centage.  And  if 
the  spirit  contains  less  than  forty  per  cent,  of  alco- 
hol, it  will  be  known  by  the  initials  "  B.  P.,"  or  be- 
low proof,  with  the  less  per  centage  indicated  by 
figures. 


14  LIQUORS  WITHOUT  DISTILLATION. 

Proof  spirit  is  far  from  being  pure,  as  it  contains 
a  considerable  quantity  of  grain  oil  and  other  foreign 
matters  ;  it  may  be  further  purified  and  strengthened 
by  distillation,  or  the  impurities  may  be  driven  off 
by  filtration  through  charcoal.  Alcohol  thus  puri- 
fied, is  known  in  commerce  as  neutral  spirits,  and  is 
used  in  the  manufacture  of  the  imitation  of  foreign 
liquors,  cordials,  syrups,  aromatic  waters,  essences, 
perfumes,  &c.,  &c. 


II. 

ARTICLES  USUALLY  EMPLOYED 


IN   THE   MANUFACTURE   OF 


WINES,  CORDIALS,  LIQUORS,  &c.,  &c. 


ALCOHOL 

CAN  be  obtained  by  distillation,  from  any  article 
that  is  capable  of  undergoing  fermentation. 

The  alcohol  that  is  commonly  found  in  commerce, 
is  obtained  from  corn  or  potatoes,  and  contains  an 
essential  oil  which  is  removed  by  rectification  or 
filtration  with  charcoal  (see  Filtration) :  and  when 
alcohol  is  thus  cleansed  of  grain  oil,  it  is  then  suited 
for  the  purposes  of  the  manufacturer,  and  is  known 
under  the  name  of  Neutral  Spirit. 

This  spirit,  when  flavored,  and  the  various  articles 
added  to  give  a  vinous,  mucilaginous,  oily,  or  dry 
taste,  are  called  Imitation  Liquors,  by  virtue  of  their 
possessing  some  of  the  leading  characteristics  of  the 
distilled  spirit  which  they  are  supposed  to  represent. 


16  MANUFACTURE  OF  WINES,  CORDIALS,  &C. 


ACIDS. 

Tartaric,  Citric,  and  Sulphuric,  are  used  for  impart- 
ing acidulous  vinous  taste  to  liquors. 

Of  these  acids,  that  of  Tartaric  is  made  from  or 
extracted  from  tartar,  a  peculiar  substance  which 
forms  on  the  inside  of  wine  casks,  being  deposited 
there  during  the  fermentation  of  the  wine  ;  by  some 
manufacturers,  cream  of  tartar  is  preferred  to  any 
other  acid. 

Citric  Acid  is  the  peculiar  acid  to  which  limes  and 
lemons  owe  their  acidity  ;  it  is  present  also  in  the 
juice  of  other  fruits,  such  as  the  cranberry,  the  red 
whortleberry,  red  gooseberry,  currant,  strawberry, 
raspberry,  etc.,  etc.  Citric  acid  is  prepared  from  the 
juice  of  the  lime  or  lemon. 

Sulphuric  Acid. — From  the  low  price  of  this  acid, 
it  is  used  extensively  for  adulterating  vinegar,  and 
also  in  any  form  that  an  acid  may  be  required  for 
wines,  xiordials,  &c.  This  acid  is  made  from  the  com- 
bustion of  sulphur — this  acid  should  be  kept  excluded 
from  the  atmosphere,  in  well  stopped  vessels — this 
acid  is  used  in  forming  the  beading  mixture,  for  giv- 
ing a  bead  to  the  low  proof  liquors  ;  for  this  formula, 
look  under  the  head  of  Beads  for  Liquors. 

Alum  is  manufactured   occasionally   from  earths 


AMYLIC    ALCOHOL.  17 

which  contain  it  ready  formed,  but  most  generally 
from  minerals,  which,  from  the  fact  of  their  contain- 
ing most  or  all  of  its  constituents,  are  called  alum 
ores.  The  principal  alum  ores  are  the  alum  stone, 
which  is  a  native  mixture  of  sub-sulphate  alumina 
and  sulphate  of  potassa. 

The  alum  stone  is  manufactured  into  alum  by  cal- 
cination, and  subsequent  exposure  to  the  air  for  three 
months  ;  the  mineral  being  frequently  sprinkled  with 

v 

water,  in  order  that  it  may  be  brought  to  a  soft  mass  ; 
t^is  is  lixiviated  and  the  solution  obtained,  crystalliz- 
ed by  evaporation. 

Several  varieties  of  alum  are  kno.wn  in  commerce. 
Roche  alum,  so  called  from  its  having  c'ome  originally 
from  Roecha,  in  Syria,  is  a  sort  that  occurs  in  frag- 
ments of  the  size  of  an  almond,  and  having  a  pale 
rose  color,  which  is  given  to  it  by  bole  or  rose  pink. 
Roman  alum  also  occurs  in  small  fragments  covered 
with  a  rose-colored  efflorescence,  derived  from  a 
slight  covering  of  oxide  of  iron,  v 

Alum  is  used  for  fining  liquors  ;  it  is  first  finely 
powdered,  from  3  to  5  ounces  to  40  gallons  of  liquid, 
and  it  is  used  for  imparting  roughness  to  wines.  The 
astrio^ency  of  alum  is  preferable  to  catechu  in  tae 
light 


18         MANUFACTURE   OF   WINES     CORDIALS,  &C. 


AMTLIC   ALCOHOL, 

Or  fusel  oil,  grain  oil,  corn  spirit  oil.  This  oil  *a 
distinguished  by  a  strong  disagreeable  odor  that  is 
perceptible  in  corn  whiskey,  and  is  vulgarly  known 
as  ROT-GUT.  Spirit  distilled  from  grain,  contains  it 
in  the  proportion  of  one  part  in  five  hundred  by  mea- 
sure. It  is  a  colorless  liquid,  of  a  strong  acrid 
burning  taste — it  is  an  artificial  source  of  apple  oil. 
Pear  Oil  and  heavy  Oil  of  Wine. — For  the  reader  to 
fully  appreciate  what  chemistry  has  done  for  the 
manufacture  of  liquors,  in  this  single  instance, 
take,  for  example,  100  gallons  of  potato  spirit, 
which  contains  a  larger  portion  of  grain  oil  than  any 
other  spirit.  Now  this  spirit  will  be,  owing  to  this 
grain  oil,  of  a  highly  offensive  odor,  and  if  drunk  in 
the  usual  quantities  that  clean  spirit  is,  it  would  act 
as  an  emetic.  This  grain  oil  is  separated  by  distilla- 
tion, which  leaves  the  spirit  clean  and  inodorous — a 
neutral  spirit  ;  the  grain  oil  is  then  distilled  with 
sulphuric  acid,  which  produces  oil  of  wine,  or  its  odor  ; 
if  this  be  added  to  the  spirit,  it  would,  in  point  of 
flavor,  possess  all  the  essentials  of  pure  brandy.  And 
if  the  oil  be  subjected  to  further  chemical  decompo- 
sition, the  product  would  be  apple  oil  and  pear  oil— 
the  former  added  to  the  spirit  would  yield  apple 


AMBERGRIS.  19 

brandy,  and  the  latter  gives  the  appearance  of  age  to 
liquors. 

AMMONIA. 

This  is  commonly  obtained  by  the  action  of  lime 
on  muriate  of  ammonia  or  sal  ammoniac. 

Water  of  ammonia  is  used  in  low  proof  liquors,  for 
giving  in  combination  with  ethers;'  essences,  <fec.,  a 
strong  aromatic  perfume  ;  and  it  is  used  singly  in  a 
liquid  that  needs  a  strong  odor,  as,  for  instance,  in  a 
barrel  of  low  proof  whiskey,  containing  only  twenty 
gallons  of  proof  whiskey  to  twenty  of  water,  will 
have  an  odor  commonly  galled  "  GROGGY,"  the  addi- 
tion of  ammonia  completely  "  cures  "  this — that  excess 
of  ammonia  should  never  be  added  that  would  indi- 
cate its  own  presence. 

AMBERGRIS. 

This  substance  is  found  floating  on  the  sea,  or 
thrown  by  the  waves  upon  the  shores  of  various 
countries,  particularly  in  the  southern  hemisphere  ;  is 
now  generally  believed  to  be  produced  in  the  intes- 
tines of  the  spermaceti  whale.  It  is  found  in  round- 
ish or  amorphous  shaped  pieces,  usually  small,  but 
sometimes  of  considerable  magnitude ;  and  masses 
have  been  found  weighing  from  50  to  200  pounds. 


20         MANUFACTURE   OP  WINES,   CORDIALS,   &C. 

These  pieces  are  often  composed  of  concentric  layers  ; 
they  are  of  various  colors,  usually  grey,  with  brown- 
ish yellow  and  white  streaks,  often  dark  brown  or 
blackish  on  the  external  surface.  They  are  opaque, 
lighter  than  water,  and  of  a  consistence  like  that  of 
wax,  and  have  a  peculiar  aromatic  agreeable  odor,  and 
are  almost  tasteless,  and  soften  with  the  warmth  of- 
the  hand.  Ambergris  is  insoluble  in  water,  but  will 
dissolve  in  hot  alcohol. 

Ambergris  is  used  as  a  perfume  for  liquors.  It  is 
never  used  alone,  always  being  combined  with  other 
aromatics.  The  usual  form  of  adding  it  to  spirit,  is 
to  rub  it  well  with  sugar,  which  acts  by  minutely 
separating  the  particles  of  ambergris.  Ambergris 
should  be  used  in  very  small  quantities,  when  used 
as  a  flavoring  ingredient,  as  the  odor  would  be  easy 
of  detection.  In  light-bodied  liquors,  one  grain  will 
often  suffice.  Its  different  applications  will  be  found 
in  the  different  formulas  throughout  the  work. 

ALMONDS. 

There  are  two  varieties  of  almonds,  sweet  and 
bitter, 

SiVeetJKmonds,  when  blanched,  which  is  easily  done 
by  immersing  them  in  boiling  water  and  rubbing 
them  between  the  hands  until  the  husk  is  removed 


ALMONDS.  21 

are  without  smell,  and  have  a  sweet  and  pleasant 
iaste. 

Sweet  almonds  enter  into  the  composition  of  va- 
rious syrups,  &c.  They  are  also  used  for  giving  the 
appearance  of  age,  and  a  nutty  flavor  and  taste  to  all 
kinds  of  spirituous  liquors.  When  this  object  is 
intended  for  fine  brandies,  &c.,  say  for  twenty  gallons 
of  the  spirit,  five  ounces  of  sweet  and  one  of  bitter 
almonds  are  well  worked  to  a  paste  with  acetic  ether 
in  a  mortar  ;  the  paste  is  then  strained,  being  first 
diluted  with  a  sufficiency  of  water  ;  the  strained 
product,  being  a  milky  emulsion,  is  added  to  the 
spirit,  for  wines,  &c.  Use  in  the  same  manner, 

Bitter  Almonds.  —  These  are  smaller  than  the  pre- 
ceding variety  ;  they  have  the  bitter  taste  of  peach 
kernels,  and  though  in  their  natural  state  inodur- 
ous,  or  nearly  so,  have  when  triturated  with  water 
the  fragrance  of  the  peach  blossom.  They  contain 
the  same  ingredients  as  sweet  almonds,  and  like 
them  form  a  milky  emulsion  with  water.  Bitter 
almond  meal  is  sometimes  used  in  the  quantities  of 
three  to  five  ounces  to  twenty  gallons  of  spirit,  for 
imparting  a  nutty  taste.  Much  care  should  be  used 
in  selecting  almonds  that  are  not  rancid,  as  they 
would  be  highly  deleterious  if  added  to  a  cordial  or 
wine. 

Oils  of  Sweet  and  Bitter  Almonds.  —  The  oil  of  sweet 


22          MANUFACTURE   OF   WINES,    CORDIALS,   &C. 

almonds  is  of  a  sweet  bland  taste,  and  may  be  sub- 
stituted for  all  the  uses  of  sweet  oil.  This  oil  is 
sometimes  dissolved  in  ether  or  alcohol,  and  is  used 
for  the  same  purposes  in  liquors  that  the  almond  is 
for  ;  from  one  to  two  ounces  of  the  oil,  to  double 
that  quantity  of  alcohol  or  ether. 

Oil  of  Bitter  Mmonds  has  a  yellowish  color,  a  bit- 
ter acrid  burning  taste,  and  the  peculiar  odor  of  the 
kernels  in  a  very  high  degree.  The  purity  of  this 
oil  may  be  known  by  its  ready  solubility  in  sulphuric 
acid,  with  the  production  of  a  reddish  brown  color. 
Oil  of  bitter  almonds  is  used  as  a  flavoring  ingredi- 
ent in  cordials,  wines,  and  liquors,  but  more  exten- 
sively in  cordials.  This  odor  is  too  well  known  and 
easily  detected,  and  should  be  used  in  small  quantities. 

ALE   OR  PORTER 

Is  sometimes  used  in  quantities  of  from  one  to  five 
quarts  to  forty  gallons  of  spirit ;  it  is  used  in  cases 
where  catechu  and  alum  would  be  objectionable  on 
account  of  their  easy  detection  in  rum,  brandy,  <fcc. 
Ale  gives  a  mild  and  pleasant  bitter.  Four  pints  of 
porter  and  one  ounce  of  sulphuric  acid  added  to 
forty  gallons  of  spirit,  will  give  a  taste  similar  to  the 
decoction  of  peaches.  Where  porter  is  not  conve- 
nient, add  an  infusion  of  hops. 


BONE  BLACK.  23 


ALKANET  ROOT. 

This  root,  as  found  in  commerce,  is  usually  much 
cU  oayed  internally  ;  it  is  in  pieces  three  or  four 
inches  long,  from  the  thickness  of  a  quill  to  that  of 
the  little  finger,  somewhat  twisted,  consisting  of  a 
dark  red  easily  separated  bark  ;  it  is  reddish  exter- 
nally, and  whitish  near  the  centre,  and  composed  of 
numerous  distinct  fibres,  and  internally  of  loose 
spongy  texture.  The  fresh  root  has  a  faint  odor 
and  a  bitter  astringent  taste,  but  when  dried  it  is 
inodorous  and  insipid.  It  does  not  impart  its  color 
to  water  but  to  alcohol,  and  is  used  for  coloring  port 
wine  and  Stoughton's  Bitters,  &c.  The  red  of  alka- 
net  is  rendered  deeper  by  the  addition  of  an  acid, 
and  changed  to  blue  by  alkali. 

BONE   BLACK 

Consists  of  the  bones  of  animals,  being  burned 
and  ground.  The  particles  are  porous,  and  are  com- 
posed chiefly  of  lime.  Bone  black  is  used  in  the 
manufacture  of  liquor  for  removing  grain  oil.  and  as 
a  decolorizing  agent.  Both  of  these  processes  are 
detailed  in  another  chapter  of  this  work. 


MANUFACTURE  OF  WINES.  CORDIALS,  &C. 


RED  BEETS 

Are  only  used  for  the  red  coloring  matter  that  they 
yield,  which  is  obtained  by  slicing  them  and  infusing 
in  water,  or  fermenting  them  with  the  fermenting 
liquid  that  is  desired  of  a  red  color.  Five  pounda 
will  color  forty  gallons  of  liquid  a  light  shade  of 
pink,  and  ten  pounds  will  give  to  the  same  quantity 
a  deep-red  rose  color. 

BRAZIL   WOOD. 

This  wood  yields  to  water  a  beautiful  red  color, 
>vhich  is  used  in  all  classes  of  liquors.  Where  a  red 
wpuld  be  desirable,  three  pounds  of  the  wood  to  five 
gallons  of  water,  and  infuse  for  five  to  ten  days. 

BEECH  WOOD. 

The  chips  of  this  wood  are  used  in  the  manufacture 
of  vinegar,  as  described  in  another  part  of  the  work. 
The  advantages  that  this  wood  presents  over  any 
other  for  the  purpose  are  owing  to  a  strong  predispo- 
Bition,  to  fermentation  that  is  manliest  in  tnis  wood 
\yhile  in  coniact  with  any  fermeiitive  matter. 


CAUSTIC   POTASS  A.  25 


BALSAM  OP  PERU 
k 


Is  viscid,  like  syrup  or  honey,  of  a  dark,  reddish- 
brown  color,  and  a  fragrant  odor  and  warm  bitterish 
taste,  leaving  when  swallowed  a  warm  or  prickling 
sensation  in  the  throat.  It  is  used  in  cordials. 


BLACKBERRIES 


Raspberries,  mulberries,  and  strawberries,  are  all 
used  in  the  manufacture  of  syrups.  The  process  of 
depressing  the  fruit  of  its  juice  consists  in  placing  it 
in  a  muslin  bag  and  expressing  the  juice.  One  pint 
of  the  fruit  is  allowed  to  make  one  pint  of  syrup. 
For  full  directions,  look  under  the  head  of  Syrups. 

CATECHU 

Is  used  in  all  kinds  of  liquors  where  a  rough  astrin- 
gent taste  would  be  desirable.  The  dark  colored 
catechu  is  the  best.  The  usual  mode  of  using  it  is 
to  reduce  it  to  a  powder,  and  work  it  into  a  paste 
with  some  of  the  liquid,  and  then  add  it  to  the  mass. 
The  extremes  for  its  use  is  from  four  to  ten  ounces 
to  one  hundred  gallons. 

CAUSTIC    POTASSA 

Has  been  proposed  as  an  economical  source  for  reo- 

2 


26    MANUFACTURE  OF  WINES,  COEDIALS,  &C. 

tifying  alcohol.  The  plan  consists  in  the  saponifica- 
tion  of  the  grain  oil  by  the  aid  of  potassa,  and  sepa- 
rating this  product  from  the  spirit  by  straining. 
With  some  this  process  has  failed,  owing  to  the  fact 
that  the  potassa  did  not  attack  the  oil. 

CHARCOAL  ("  VEGETABLE") 

Is  used  for  rectifying  spirit.  The  charcoal  acts  by 
absorbing  the  grain  oil.  Vegetable  charcoal  is  infe- 
rior to  animal  charcoal.  The  common  objection 
urged  against  the  use  of  animal  charcoal  is  the  pecu- 
liar aminoniacal  fetor  that  it  imparts  to  the  liquor 
that  is  filtered  through  it.  This,  it  must  be  obvious, 
is  owing  to  the  animal  matter  not  being  entirely 
driven  off  by  burning.  As  a  decolorizing  agent, 
vegetable  is  inferior  to  animal  charcoal. 

COCHINEAL. 

i 
Cochineal. — This  insect  is  found  wild  in  Mexico, 

and  as  a  coloring  substance  it  is  one  of  the  most 
useful  that  we  have,  and  is  suited  for  all  kinds  ol 
liquors  that  are  dependent  upon  red  as  a  color. 
Cochineal  is  soluble  in  water  and  alcohol,  but  more 
so  in  boiling  alcohol. 


ETHERS.  27 


COTTON 

Is  made  use  of  in  filtration  in  liquors  that  need 
clarifying.  The  liquid  is  allowed  to  pass  through 
the  cotton,  and  the  clarification  is  effected  by  the 
particles  in  the  liquid  becoming  entangled  in  the 
fibres  of  the  cotton.  The  cotton  is  sometimes  placed 
in  a  funnel,  or  in  a  filtering  or  straining  bag,  and  the 
liquid  is  allowed  to  pass  through  it.  The  sand  fil- 
terers  will  be  found  to  be  superior,  more  particularly 
where  a  large  volume  of  liquid  is  to  be  clarified. 

EGGS.        . 

Every  part  of  the  egg  is  made  use  of  as  finings  for 
liquors,  wines,  cordials,  and  syrups.  The  egg  effects 
clarification  of  fluids  by  involving  during  its  coagu- 
lation the  undissolved  particles,  and  rising  with  them 
to  the  surface  or  subsiding. 

ETHERS 

That  are  made  use  of  by  the  liquor  manufacturer, 
consist  of  acetic  ether,  which  is  obtained  by  the  dis- 
tillation of  sulphuric  acid,  acetic  acid,  and  alco- 
hol, and  are  used  in  the  imitation  of  brandies,  wines, 
&c. 


28  MANUFACTURE   OF  WINES,   CORDIALS,  &C. 

Nitric  Ether  is  distilled  from  nitric  acid  and  alco- 
hol. This  is  used  principally  for  flavoring  gin. 

Butyric  Ether  is  produced  by  the  chemical  decom- 
position of  rancid  butter,  and  is  used  for  imparting 
a  flavor  of  pineapples. 

For  the  full  directions  for  quantities  necessary  in 
the  formation  of  liquors,  see  another  chapter,  and 
also  the  formulas. 

FLAXSEED. 

The  mucilage  of  this  seed  is  obtained  by  boiling, 
and  is  used  for  giving  a  body  to  wines. 

FILTERS 

Are  used  for  clarifying  liquids  of  impurities,  and 
are  made  of  various  forms  and  composed  of  different 
articles.  The  most  usual  are  charcoal  (animal  and 
vegetable),  sand,  cotton,  and  muslin.  The  most  com- 
mon form,  however,  in  arranging  filters  is  to  use  any 
convenient  sized  cistern  or  barrel ;  and  in  this 
arrange  one  bed  of  charcoal  (vegetable)  to  a  depth 
varying  from  two  to  five  feet,  and  the  last  bed  con- 
sisting of  sand  to  the  depth  of  from  twelve  to  forty 
inches,  packed  in  alternate  layers  with  shells,  which 
prevents  the  sand  from  becoming  too  closely  embed- 
ded, which  would  prevent  free  filtration.  But  for 


29 

ordinary  purposes  the  sand  filtration  alone  will 
remove  the  objectionable  impurities.  As  the  sand 
becomes  charged  with  coloring  matter  from  con- 
tinued filtration,  it  will  have  to  be  removed  from 
the  sand  by  washing  in  clean  water.  It  may  be 
necessary  to  pass  the  fluid  through  the  sand  several 
times  before  it  becomes  perfectly  clear.  To  obviate 
this,  increase  the  quantity  of  sand  to  double.  Sand 
is  only  used  to  give  transparency  to  any  color  by 
separating  the  minute  particles  that  tend  to  impart 
a  heavy  cloudiness  to  liquids  ;  but  when  a  liquid  is 
to  be  rendered  limpid  (colorless)  filtration  through 
animal  charcoal  will  have  to  be  resorted  to. 

"  FININGS  " 

Are  used  for  clarifying  liquids.  They  consist  of 
bodies  or  matter  that  is  either  lighter  or  heavier 
than  the  fluid.  The  whole  process  of  fining  is 
mechanical,  for  when  the  article  used  for  fining  is 
lighter  than  the  fluid,  it  floats  on  the  surface,  and 
acts  on  the  principle  of  the  attraction  of  particles, 
and  these  particles  subside.  On  the  other  hand,  when 
the  finings  are  heavier  than  the  liquid,  they  fall  to  the 
bottom,  and  carry  down  with  them  the  heavier  impu- 
rities. These  two  points  are  illustrated  in  the  use 
of  eggs,  milk,  flour,  isinglass,  &c.,  which  are  lighter 


BO  MANUFACTURE   OP   WINES,    CORDIALS,   &C. 

than  water  ;  and  in  the  latter  instance  in  the  use  of 
alum,  potash,  &c.,  which  are  heavier  than  water. 


FLOUR, 

Prepared  from  wheat  and  rice,  is  used  for  finings 
but  more  particularly  for  giving  a  body  to  wines  and 
liquors.  This  process  is  fully  described  under  tho 
head  of  "  Starch  Filtration." 

When  flour  is  used  for  finings,  it  is  made  into  a 
smooth  paste  before  adding. 

Liquors  are  sometimes  prepared,  on  a  small  scale, 
for  domestic  use,  by  digesting  from  one  to  two  pints 
of  wheat  flour,  in  five  gallons  of  spirit,  for  a  few 
days,  agitating  it  daily,  and  then  straining  for  use. 
This  quantity  is  usually  added  to  twenty  gallons  of 
spirit.  The  body  and  taste  of  liquor  containing 
flour  is  equal  to  that  given  by  honey. 

GRAPE   SUGAR 

Is  used  in  the  manufacture  of  wines  and  brandies. 
It  is  formed  by  digesting  sugar  in  a  solution  of  acetic 
acid  ;  and  some  manufacturers  digest  or  saturate 
any  given  quantity  of  the  sugar  to  the  consistence 
of  paste.  With  water  acidulated  with  sulphuric 
*cid  to  the  strength  of  common  vinegar,  the  fluid  is 


HYDROMETER.  81 

after  digesting  for  two  weeks,  evaporated  by  solar 
or  artificial  heat. 

This  sugar  is  used  for  giving  a  sweetish,  acidulous 
•taste  to  wines,  and  a  vinous  taste  to  brandy.  But 
the  same  ends  can  be  obtained  by  the  assistance  of 
sugar  and  acid,  without  farther  preparation. 

GAMBOGE 

Is  a  yellow  coloring  resinous  substance.  This  gum 
is  soluble  in  water,  forming  a  yellow  opaque  emul- 
sion. It  is  dissolved  by  alcohol,  and  a  golden  yel- 
low tincture  results,  which  is  rendered  opaque  by 
the  addition  of  water. 

So  intense  is  the  color  of  this  resin  that  one  part 
communicates  a  perceptible  yellowness  to  ten  thou- 
sand of  water. 

GENTIAN 

Is  intensely  bitter,  without  being  nauseous,  and  the 
bitter  principle  is  extracted  by  water  and  alcohol. 
Gentian  enters  largely  into  the  composition  of  tho 
different  formulas  for  bitters..  See  Bitters. 

HYDROMETER. 

The  specific  gravity  of  liquids  affords  one  of  tho 
best  tests  for  their  purity.  The  instrument  cots 


82  MANUFACTURE   OP   WINES,    CORDIALS,   &C. 

monly  used  for  this  purpose  is  Baume's  hydrometer. 
This  consists  of  a  glass  bulb  loaded  at  one  end,  and 
drawn  out  at  the  other  into  a  tube  on  which  the 
scale  is  marked.  That  used  for  alcohol  is  graduated 
by  loading  it  until  it  sinks  to  the  foot  of  the  stem 
(which  is  marked  zero),  in  a  solution  of  one  part  of 
common  salt  in  nine  parts  of  water.  It  is  then  put 
into  water,  and  the  place  to  which  it  sinks  is  marked 
10°  of  the  scale,  which  is  constructed  from  these 

data. 

s 

HONEY. 

Owing  to  its  peculiar,  though  feebly  aromatic* 
taste,  honey  is  one  of  the  most  useful  articles  that 
can  be  found  for  giving  a  fine  body,  and  the  appa- 
rent virtues  of  both  brandy  and  wine  to  the  palate 
when  used  in  imitating  liquors  or  wines.  When 
used  in  the  finer  liquors,  it  may  sometimes  need 
clarifying  ;  but,  generally,  if  it  should  be  heated' 
and  strained,  will  answer  all  purposes.  The  usual 
impurities  are  earth,  sand,  and  coloring. 

INDIGO 

Is  only  used  for  its  coloring  substance,  which  it 
yields  best  to  a  solution  of  sulphuric  acid.  The  blue 
from  indigo  is  only  used  for  cordials. 


MOLASSES.  33 

IODINE 

Is  used  to  indicate  the  presence  of  starch  in  liquors  ; 
in  this  manner  it  is  used  in  detecting  French  bran- 
dies. See  chapter  on  "  Ascertaining  the  Purity  of 
Brandies." 

LOGWOOD 

Imparts  its  color  to  water  and  alcohol ;  the  color 
that  is  imparted  to  boiling  water  is  of  a  much  warm- 
er tone  than  that  of  any  other  ;  the  color  is  of  a  deep 
red,  bordering  on  purple.  This  is  suited  for  the- 
wines,  and  is  sometimes  combined  with  burnt  sugar, 
in  coloring  brandy. 

MOLASSES 

Is  sometimes  used  in  manufacturing  liquors  ;  the  ob- 
jection to  its  use  is,  that  it  contains  a  large  portion 
of  charcoal,  and  that  it  is  indebted  to  it  for  its  own 
color  ;  this  charcoal  being  in  such  minute  particles, 
that  their  removal  is  attended  with  great  difficulty, 
as  finings  will  have  no  effect  on  them.  It  is  exceed 
ingly  difficult  to  render  a  fluid  transparent  that  holds 
molasses  in  solution,  and  for  this  reason  coloring  for 
liquors  should  never  be  prepared  from  molasses,  and 
coloring,  from  this  source,  may  be  known  by  the 
heavy  color  it  leaves  in  liquor. 


34          MANUFACTURE   OF   WINES,    CORDIALS,   &C. 
NEUTRAL    SPIRIT, 

Or  clean  spirit,  is  a  spirit  of  variable  strength,  say 
from  40  to  TO  per  cent,  of  alcohol.  This  spirit  is 
colorless  and  inodorous,  though,  as  usually  found,  it 
has  the  odor  of  rum,  or  acetic  ether,  which  is  gene- 
rally added  to  conceal  some  slight  trace  of  remaining 
grain  oil.  The  only  reliable  tests  for  this  spirit  are 
the  hydrometer,  and  nitrate  of  silver  ;  the  former 
indicating  the  per  centage  of  alcohol,  and  the  latter 
that  of  grain  oil.  And  neither  should  this  spirit, 
when  drunk,  or  after  having  been  drunk,  leave  any 
disagreeable  or  heavy  sensation  in  the  throat  or  on 
the  palate,  and  all  the  disagreeable  and  stinging  sen- 
sations should  pass  off  without  leaving  the  slightest 
traces  of  astringency,  roughness,  acridness,  or  of  pun- 
gency in  the  mouth  or  throat,  as  these  indications 
would  point  to  the  usual  adulterations  of  acrimonious 
substances.  These  remarks  will  apply  to  any  other 
liquor  for  detecting  adulterations. 

NITRATE    OF   SILVER. 

This  is  used  in  solution  for  detecting  grain  oil  in 
liquors  ;  the  silver  throws  the  oil  to  the  surface  of  the 
liquid  in  the  form  of  a  black  powder ;  this  will  serve  to 
detect  fictitious  liquors  generally,  or  at  least  as  far  aa 
common  grain  spirit  may  enter  into  their  composition* 


CAX  BARK.  86 

OAK  BARK. 

Red  and  black  oak  are  best  suited  for  the  manu- 
facture of  liquors,  both  for  coloring  and  tannin  ;  the 
bark  is  best  suited  for  brandies,  as  it  yields  a  fine 
brown  color,  and  its  bitter  principle  adds  a  pleasant 
taste  to  the  liquor.  The  color  can  be  obtained  either 
by  infusing  the  bark  in  water  or  spirit.  Sulphuric 
acid  is  sometimes  added  to  liquor  colored  with  this 
bark,  as  the  acid  gives  to  the  liquid  a  bright  trans 
parency. 

In  some  manufactories  oak  bark  coloring  is  used 
to  the  exclusion  of  sugar  coloring,  for  brandies.  The 
coloring  is  prepared  from  the  bark  by  infusing  it  in 
barrels,  along  with  proof  spirit ;  fresh  bark  is  added 
to  the  spirit  until  it  becomes  an  amber  color,  it  is 
then  used  in  the  same  manner  as  brandy  coloring. 

Care  should  be  observed  that  no  metallic  body 
comes  in  contact  with  liquid  containing  tannin, 
either  in  the  form  of  oak  bark,  catechu,  or  tannic 
acid,  as  the  color  must,  to  a  greater  or  less  extent,  be- 
come contaminated. 

The  most  convenient  mode  of  discharging  oak 
bark  coloring,  or  tannin,  in  any  form,  is  by  a  solu- 
tion of  gelatine,  composed  of  one  to  three  ounces  cc 
isinglass,  beat  fine,  or  to  shreds,  and  dissolved  in 
warm  water,  two  pints,  and  when  cold,  whisk  to  a 


36  MANUFACTURE  OF   WINES,    CORDIALS,   £C. 

froth  with  water,  and   add  it  to  forty  gallons  of 
spirit. 

OATMEAL,  ETC. 

Oatmeal,  rice  flour,  and  wheaten  flour,  are  for 
giving  a  body,  &c.,  by  filtration,  to  spirits. 

The  rationale  of  this  process  is,  that  the  flour"  al- 
luded to  is  of  a  feebly  sweetish  taste,  and  is  com- 
posed (mechanically)  of  minute  particles,  which  is  the 
result  of  grinding  and  bolting.  The  spirit,  in  filter- 
ing through  a  body  of  this  flour,  becomes  charged 
with  a  portion  of  these  particles.  Now  the  natural 
taste  of  the  spirit  is  hot  and  pungent ;  this  taste  is 
modified,  softened,  mellowed,  by  the  addition  of  these 
particles  of  flour.  Without  lessening  its  strength,  it 
adds  to  the  density  of  the  spirit,  and  hence  an  oily 
taste  and  appearance. 

The  particles  alluded  to  should  not  be  discerned 
by  the  naked  eye ;  this  is  prevented  by  placing  a  few 
folds  of  muslin  at  the  bottom  of  the  flour  ;  this  mus- 
lin strains  off  all  the  coarser  particles,  or  prevents 
their  passage. 

Oaten  meal  and  wheaten  flour  are  used  for  color 
ed  liquors,  viz.  brandy,  whiskey,  &c.  Eice  floui 
is  used  for  white  liquors,  viz.  gin,  and  all  liquors 
that  are  un colored. 


tiUM.  31 

Some  manufacturers  make  use  of  equal  quantities 
of  either  wheat  flour  or  oatmeal  and  rice  flour. 


PEPPER — LONG,  CAYENNE,  AND  BLACK. 

Of  the  different  varieties  of  pepper,  none  an- 
swer for  the  purpose  of  giving  a  false  strength  to 
liquors,  except  Guinea  pepper  ;  a  tincture  prepared 
from  this  variety  has  a  taste  analogous  to  alcohol, 
whereas  the  taste  from  the  other  varieties  remains 
on  the  palate  a  considerable  length  of  time  after 
being  swallowed. 

It  is  usual  in  preparing  large  quantities  of  the 
above  tincture,  to  add  a  portion  of  long  or  cayenne, 
to  increase  the  strength. 

PELLITORY. 

This  is  a  powerful  acrimonious  substance,  which  is 
used  in  the  form  of  a  tincture  for  giving  a  false 
strength  to  liquors  generally,  and  also  to  vinegar. 
See  Pellitory. 

BUM 

Is  too  well  known  to  require  a  description.  There 
are  several  commercial  varieties  ;  the  most  common 
are  Jamaica,  New  Orleans,  St.  Croix,  and  New  Eng- 
land ;  they  are  stated  agreeably  to  their  relative  com 


38          MANUFACTURE 'OF   WINES,    CORDIALS,   &C. 

rnercial  positions,  and  are  found  colored  and  unco- 
lored. 

For  the  purposes  of  the  manufacturer  the  Jamaica 
rum  is  preferable.  Rum  gives  to  neutral  spirit  a 
fine  aroma,  when  tempered  with  acetic  or  butyric 
ethers,  and  also  an  agreeable  vinous  taste.  In  ex- 
temporaneous formulas,  rum  is  highly  useful.  See 
Formulas. 

RED    SANDERS    WOOD. 

A  tincture  is  prepared  from  this  wood  that  is  used 
for  coloring  all  kinds  of  liquors.  The  red  from 
ganders  is  inferior  to  cochineal.  See  chapter  on  Co- 
loring. 

RICE. 

Rice  flour  is  used  for  filtering  liquors  through  to 
give  them  a  body.  See  chapter  on  Filtration. 

SAFFRON. 

There  are  two  varieties,  the  English  and  Ameri 
can  ;  that  of  the  former  is  best  suited  for  coloring 
liq  uors,  and  of  the  latter  for  cordials. 

SNAKEROOT. 

Of  these  varieties,  the  Virginia  snakeroot  is  pre- 


SWEET   SPIRITS   OF   NITRE.  89 

ferable  ;  this  is  one  of  the  constituents  of  the  various 
brands  of  bitters.  The  bitter  principle  is  yielded  to 
water  and  alcohol.  For  particulars,  see  chapter  on 
the  Manufacture  of  Bitters. 

SWEET   SPIRITS   OF    NITRE 

Is  distilled  from  nitric  acid  and  proof  spirit,  and  is 
used  by  some  manufacturers  for  giving  a  false 
strength  to  liquors.  The  proportions  vary,  say  from 
six  to  twelve  ounces  to  forty  gallons  of  spirit.  The 
excessive  use  of  the  swe^t  spirit  of  nitre  in  liquors, 
will  cause  an  involuntary  flow  of  urine  from  the  con- 
sumer ;  probably  there  are  but  few  instances  in  which 
the  use  of  nitre  would  be  necessary  in  managing  li- 
quor ;  some  manufacturers  use  it  in  liquors  that  have 
become  musty,  and  others  use  it  under  the  impression 
that  it  adds  a  peculiar  vinosity  to  the  spirit. 

These  ends  can  be  obtained  by  other  articles  that 
are  more  economical  and  less  injurious  to  health  j 
the  articles  in  question  consist  of  honey  or  sugar, 
acid  tincture  of  the  grains  of  paradise,  starch,  <fcc. 

In  the  extemporaneous  preparation  of  liquors,  nitre 
is  preferable,  as  it  needs  no  preparation.  From  two 
causes,  the  exact  quantity  of  nitre  necessary  for  a  giv- 
en quantity  of  spirit  cannot  be  given.  First,  owing  to 
the  extensive  adulterations  that  it  is  subject  to,  which 
are  alcohol  or  water,  and  the  second  is  owing  to 


40         MANUFACTURE    OP   WINES,    CORDIALS,   AC.  ~ 

what  apparent  strength  the  liquor  is  to  be  brought 
to.  The  palate  will  be  the  most  correct  guide  ;  it 
will  be  found  that  the  use  of  the  grains  of  paradise 
tincture  will  be  the  most  economical  for  giving  a 
false  strength  to  low  proof  or  cheap  liquors,  and 
that  the  tincture  is  less  injurious  than  nitre. 


OLIVE   OIL. 

The  pure  oil  is  of  a  pale  yellow  or  greenish  yel- 
low color,  with  scarcely  any  smell,  and  a  bland, 
slightly  sweetish  taste.  This  oil  is  largely  adulte- 
rated with  the  cheaper  oils  ;  a  mode  to  detect  the 
pure  oil,  founded  on  the  property  possessed  by  the 
supernitrate  of  mercury,  of  solidifying  the  oil  of 
olives  without  a  similar  influence  upon  other  oils — 
six  parts  of  mercury  are  dissolved  at  a  low  temper- 
ature in  seven  and  a  half  parts  of  nitric  acid,  of  the 
sp.  gr.  1.35,  and  this  solution  is  mixed  with  the 
suspected  oil  in  the  proportion  of  one  part  to  twelve, 
the  mixture  being  occasionally  shaken.  If  the  oil 
is  pure  it  is  converted,  after  some  time,  into  a  yellow 
solid  mass ;  if  it  contains  a  minute  proportion,  even 
so  small  as  the  twentieth,  of  common  oil,  the  resulting 
mass  is  much  less  firm.  Another  test  is  founded  OD 
the  fact  that  pure  olive  oil  is  changed  to  a  greenish 
yellow  color  by  nitric  acid  Olive  oil  is  used  in  th* 


OIL   OF    CEDAR.  41 

manufacture  of  liquors  for  making  the  beadinsr  mix 
ture  which  is  used  for  low  proof  spirits.  See  Bead- 
ing Mixture. 

OIL   OP    CARAWAY 

Is,  like  cinnamon,  only  used  for  flavoring  cordials, 
and  if  added  to  liquors  it  should  be  so  combined, 
that  it  will  only  assist  in  making  a  new  compound  in 
the  family  of  aromatics. 

OIL  OF   CLOYES 

Is  sometimes  added  to  the  ethers  to  increase  their 
pungency.  When  used  fcv  domestic  or  foreign  bran- 
dies the  proportion  of  oil  i»  one  drop  to  every  ounce 
of  ether.  Ether  is  a  solvent  for  any  of  the  es- 
sential oils.  Great  care  should  be  used  in  the  use  of 
this  oil  in  liquors,  as  its  odor  would  indicate  its 
presence.  In  the  manufacture  of  cordials,  clove 
oil  is  one  ot  the  most  valuable  that  is  in  use  ;  the 
quantity  to  be  used  is  generally  regulated  by  the 
palate. 

OIL  OF   CEDAR. 

Five   drops  of  the   oil  are  added  to  one   ounce 
of   nitric  ether,   for  flavoring  Holland  gin,  and   is 


42  MANUFACTURE  OF  WINES,  CORDIALS,  AC. 

sometimes  used  in  imitating  Scotch  and  Irish  whis- 
key,— from  20  to  40  drops  are  added  in  combination 
with  creasote. 


OIL   OF   JUNIPER. 

It  is  this  oil  that  imparts  to  Holland  gin  its  pe- 
culiar flavor  and  diuretic  power.  From  three  to  four 
ozs.  dissolved  in  alcohol,  for  100  gallons  of  spirits- 

OIL   OF   LAYENDER. 

Used  for  flavoring  cordials,  in  combination  with 
other  aromatics.  It  is  rarely,  if  ever,  used  for  flavor- 
ing spirits. 

OIL   OF  LEMON. 

This  oil,  dissolved  in  ether  or  alcohol,  is  highly 
useful  for  cordials,  wines,  and  liquors.  With  raisin 
spirit  or  prune  spirit,  essence  of  lemon  forms  a 
valuable  adjunct ;  or  from  one  to  two  drops  of  tho 
oil  dissolved  in  acetic  ether  constitutes  a  fine  and 
natural  flavoring  for  French  brandies.  When  used 
In  conjunction  with  rum,  the  essence  of  lemon  is 
suited  from  its  flavor  to  enter  into  any  compound 
that  may  be  used  for  flavoring  either  wines,  liquors, 
or  cordials. 


OIL   OF   ROSEMARY.  48 

OIL   OF  MACE 

Is  obtained  from  nutmegs. 

[  It  is  solid,  soft,  unctuous  to  the  touch.  Of  a  yel 
lowish  or  orange  yellow  color,  more  or  less  mottled, 
with  the  odor  and  taste  of  nutmeg.  It  is  dissolved 
by  alcohol  or  ether. 

An  artificial  preparation  is  sometimes  substituted 
for  the  genuine  oil.  It  is  composed  of  suet,  tallow, 
spermaceti,  wax,  and  adding  coloring  and  giving 
a  flavor  to  the  mixture  with  oil  of  nutmeg.  Oil 
of  mace  is  used  for  giving  a  nutty  flavor  to  liquors, 
— from  two  to  -three  ozs.  to  one  hundred  gallons.  Its 
other  uses  will  be  found  in  the  receipts. 

OIL   OF   PARTRIDGE-BERRY 

Is  used  for  flavoring  the  syrup  of  sarsaparilla,  and 
for  the  sarsaparilla  cordial — see  farther  Directions 
for  Making  Syrup  and  Cordial. 

OIL   OF   ROSEMARY 

Is  sometimes  used  in  flavoring  raisin  and  prune 
spirit  in  the  proportion  of  from  one  drachm  to  one  oz. 
of  the  oil  dissolved  in  acetic  ether.  The  proportion 
of  oil  to  ether  is  as  one  to  five. 

Oil  of  rosemary  is  used  for  flavoring  the  cordials, 


44  MANUFACTURE    OF   WINES,  CORDIALS,  &U. 

and  enters  into  some  formulas  for  peach  brandies, 
which,  consists  of  rosemary,  bitter  almond  oil,  dis- 
solved in  acetic  ether  ;  but  butyric  ether  and  pear 
oil  have  superseded  these  articles. 

Many  of  these  articles  have  sunk  into  disuse  or 
have  been  superseded  by  others  better  adapted  to 
these  purposes  ;  yet  it  would  be  deemed  necessary  to 
a  full  comprehension,  of  this  business,  that  all  articles 
bearing  any  relation  to  the  manufacturing  of  wines, 
liquors,  &c.,  should  be  mentioned  and  explained. 

OIL  OF  ROSES,  OR  OTTO  OF  ROSES, 

* 

Is  used  for  all  of  our  cordials,  and  for  flavoring 
peach  brandy,  fine  apple  brandy.  It  is  combined 
with  pear  oil  essence,  and  with  essence  of  mace,  for 
pale  and-  brown  sherry  ;  and  combined  with  amber- 
gris it  is  used  for  claret.  Acetic  ether  six  ozs.;  es- 
sence of  mace  two  ozs.;  oil  of  roses  one  oz.;  one  drop 
well  rubbed  up  in  two  ozs.  of  white  sugar — this  is 
added  to  forty  galls,  of  neutral  spirit  in  imitation  of 
foreign  brandy.  Rose  water  is  made  from  oil  of 
roses  by  dissolving  twenty  grains  of  the  oil  in  two 
ounces  of  clean  alcohol.  The  alcohol  should  be 
kept  hot  till  the  complete  dissolution  of  the  oil  has 
taken  place.  The  alcohol  is  then  added  to  a  half- 
gallon  of  clean  clear  watei. 


OIL   OF   SASSAFRAS.  45 

In  bottling  champagne  it  is  usual  to  add  a  few 
drops  of  rose  water  to  each  bottle. 

For  correcting  a  peculiar  mustiness  that  is  some- 
times perceptible  in  brandies,  the  addition  of  one 
grain  of  the  oil  of  roses  well  rubbed  in  sugar,  and 
added  to  every  forty  gallons,  will  completely  cure  it. 
In  adding  this  or  any  other  aromatic  to  brandy,  they 
should  never  be  added  in  excess,  but  in  such  small 
proportions  that  they  would  form  a  harmonious 
odor  in  which  nothing  could  be  noticed  that  would 
attract  attention.  The  novice  should  recollect  that 
the  object  of  all  thit  aromatizing  is  merely  an 
attempt  to  imitate  oil  of  wine,  the  ingredient  that 
brandy  owes  its  flavor  tc. 

OIL   OF   SASSAFRAS. 

The  essence  is  made  by  dissolving  the  oil  in  al- 
cohol, in  the  proportions  of  half  an  ounce  of  the  oil  to 
four  ounces  of  alcohol.  Sassafras  is  used  in  the 
syrups  and  cordials,  and  for  beer  made  from  saccha- 
rine fermentation.  The  essence,  when  used  as  above, 
the  quantity  in  generally  added  to  suit  taste — the 
<>dor  of  sassafras  is  too  well  known  to  attempt  its 
use  in  liquors. 


46  MANUFACTURE   OF   WINES,  CORDIALS,  AC . 

OH.   OF  TAR,  OR   CREASOTE, 

Is  used  for  flavoring  malt  whiskey,  or  well  cleaned 
corn  whiskey,  in  imitation  of  Irish  or  Scotch 
whiskeys  ;  from  sixty  to  eighty  drops  to  one  hun- 
dred gallons.  Some  contend  that  the  addition  of 
from  thirty  to  fifty  drops  of  cedar  oil,  first  dissolv- 
ing it  in  alcohol,  perfects  the  imitation ;  the  num- 
ber that  use  cedar  oil  are  in  the  minority,  as  the 
most  extensive  dealers  and  importers  use  creasote 
alone.  It  is  not  an  unusual  occurrence  to  find  a 
large  portion  of  this  whiskey  made  from  common 
corn  whiskey,  with  the  grain  oil  concealed  by  the 
powerful  odor  of  the  creasote.  Persons  not  fa- 
miliar with  the  odor  of  fusel  oil  or  corn  oil  can  de- 
tect it  by  the  use  of  nitrate  of  silver.  For  particu- 
lars on  this  subject,  see  the  chapter  on  tests  for  tho 
purity  of  French  brandy. 

The  spirit  intended  for  an  imitation  of  this  whis- 
key should  be  well  cleaned  or  freed  of  grain  oil  by 
filtration,  and  barrelled  in  the  barrels  that  formerly 
contained  the  genuine.  Irish  and  Scotch  whiskey  con- 
tain from  forty-eight  to  fifty-five  per  cent,  of  alcohol. 

I 

TURPENTINE. 

This  is  used  singly,  or  combined  with  oil  of  juni 


OIL   OF  WINTERGREEff.  47 

per.  for  the  different  brands  of  gin,  and  the  common 

••> 
gin  contains   this    alone.      Strasburg  turpentine  ia 

the  best.  From  one  drachm  to  half  an  ounce  to  ono 
hundred  gallons.  The  excessive  quantity  is  added  to 
destroy  any  traces  of  grain  oil  that  may  osist,  for 
the  base  of  the  American  gin  is  rectified  whiskey. 
Spirit  intended  for  gin  should  be  free  of  essential 
oil,  and  should  show  but  little  traces  of  this  oil  by 
the  nitrate  of  silver  test. 

OIL  OP  WINTERGREEN,  OR  OIL  OP    PARTRIDGE-BERRY. 

This  oil,  when  freshly  distilled,  is  nearly  color- 
less, but  as  usually  found  has  a  brownish  or  reddish 
yellow  color.  It  is  of  a  sweetish,  pungent  taste,  and 
of  a  very  agreeable  odor. 

It  may  b*e  distinguished  from  other  oils  from  ita 
great  weight — it  is  the  heaviest  of  the  known  essen- 
tial oils. 

Its  unusual  weight  affords  a  convenient  test  of  its 
purity. 

This  oil  is  used  for  flavoring  clean  spirit  in  imi- 
tation of  "  Old  Bourbon,  "  Monongahela,"  "  Rye," 
"  Old  Roanoke,"  and  "  Tuscaloosa"  Whiskeys.  For 
Bourbon  the  spirit  is  cleaned,  allowing  no  smell  of 
grain  oil.  and  from  ten  to  fifteen  drops  of  oil  of  wia- 
tergreen  are  added  to  forty  gallons. 


48  MANUFACTURE  OP  WINES,  CORDIALS,  &C. 

]^>r  giving  liquors  a  body,  bead,  and  age,  look 
under  the  proper  heads,  as  those  chapters  are  intended 
to  point  to  the  most  useful  flavoring  matuials. 

Rye  whiskey  consists  of  clean  spirit,  containing 
about  the  same  portion  wintergreen  oil,  dissolved 
in  four  ounces  of  acetic  ether.  "  Old  Roanoke"  same 
as  the  last.  Some  dealers  add  a  few  drops  of  crea- 
sote,  say  from  fifteen  to  twenty  drops  to  every  forty 
gallons.  "  Monongahela,"  when  prepared  for  bot- 
tling, contains  to  ten  gallons  of  spirit,  five  drops  of 
the  oil  of  wintergreen  dissolved  in  acetic  ether,  six 
ounces. 

Eve^y  manufacturer  varies  the  proportions  of  both 
the  oil  and  the  ether.  These  variations  are  mat- 
ters of  fancy  ;  the  object  sought  is  merely  a  pleasant 
and  agreeable  aroma,  which  if  added  in  excess  will 
attract  observation.  When  an  excess  does  exist,  it 
is  for  the  purpose  of  covering  the  smell  of  the  grain 
oil. 

ESCUBAC,  "  FOR  FLAVORING." 

Cochineal  4  ozs.;  catechu  5  ozs.;  ambergris  1  gr.; 
raisins  1  Ib.  (bruised);  anise  seed,  cloves,  mace,  and 
coriander  seeds  1-2  oz.;  20  drops  oil  of  cinnamon. 
All  of  the  above  solid  ingredients  should  be  well 
bruised  or  washed,  and  let  them  stand  or  digest  in  two 
Ibs.  of  acetic  etb  3r,  for  two  weeks,  then  strain  through 


ESCUBAC.  49 

muslin,  and  add  one  quart  of  clean  spirit ;  this  is 
used  for  flavoring  bottled  brandies ;  5  ozs.  to  10 
gallons  of  clean  spirits  ;  this  is  also  used  for  cor- 
dials, ice  creams,  beverages,  &c.  Small  quantities 
are  often  added  to  the  diiFerent  brands  of  the  whis- 
keys, combined  with  the  ethers  intended  for  them. 

ESCUBAC. 

Nutmegs  one  pound,  coriander  seed  one  pound,  bit- 
ter almonds  two  pounds,  damaged  raisins  one  hun- 
dred pounds,  red  beets,  sliced,  forty  pounds.  Allow 
these  ingredients  to  digest  for  fourteen  days  in  forty 
gallons  of  whiskey,  and  then  strain  off  into  a  fresh 
oarrel ;  then  add  to  the  strained  liquor  two  pounds 
of  acetic  ether  that  has  had  two  grains  of  ambergris, 
Oiie  ounce  of  oil  of  lemons,  and  one  drachm  of  oil  of 
cinnamon  dissolved  in  it;  then  add  half  a  pound  ot 
nitric  ether.  This  is  used  for  making  or  flavoring 
common  New  York  double  anchor,  cognac,  French 
brandy,  and  all  of  the  lower  brands  of  domestic 
brandy.  The  proportion  is  various,  owing  to  the 
amount  of  grain  oil  present ;  the  quantity  may  be 
stated  at  one  quart  to  one  gallon.  Where  persons 
wish  to  imitate  brandy  from  whiskey,  the  above 
spirit  will  be  found  highly  useful. 


Ill 

ARTICLES   USED 

FOR     FLAVORING 


WINES,  LIQUORS,  AND  CORDIALS. 


THE  great  secret  of  success  in  the  manufacture  of 
liquors  consists  in  imparting  to  the  imitation  the 
precise  aroma  of  the  genuine,  and  thus  obtain  an 
article  of  spirit  as  near  reality  as  possible,  at  a  far 
less  cost. 

Brandy,  for  example,  contains  alcohol,  oil  of  wine, 
<fec.,  &c.  Analysis  has  rendered  the  components  of 
this  fluid  familiar,  and  has  furnished  the  exact  pro- 
portions, with  their  properties,  and  hence  the  various 
imitations  of  brandy,  and  some  of  them  containing 
all  of  the  essentials  of,  and  scarcely  distinguishable 
from  the  genuine.  The  list  of  aromatics,  perfumes, 
&c.,  presented  in  tne  following,  comprises  the  whole 
that  are  in  use. 


REMARKS   ON   ETHERS.  61 

The  operator  should  avoid,  as  far  as  is  practicable, 
the  excessive  use,  either  singly  or  combined,  of  any 
aroma,  or  perfume,  that  would  indicate  its  own  pre- 
sence ;  that  this  would  be  an  injurious  result,  must 
be  obvious.  In  imitating  the  aroma  of  brandy,  the 
ethers  will  be  found  to  be  the  most  valuable.  The  aro- 
ma of  cordials  have  been  greatly  neglected  by  manu- 
facturers. Why  this  should  be  the  case  is  certainly 
astonishing,  since  this  addition  could  be  made  at  an 
insignificant  cost. 

The  consumer  of  these  articles  will  find  it  more 
economical  to  manufacture  them,  as  the  same  articles, 
when  found  in-  commerce,  contain  adulterations  to  a 
greater  or  less  extent,  and  the  chemical  preparations 
particularly,  which  are  made  by  the  manufacturing 
chemists  to  suit  the  low  price  paid  for  them,  are 
largely  adulterated.  The  articles  in  question  will 
be  arranged  rather  with  a  view  to  their  importance 
and  availability,  than  to  an  alphabetical  arrange- 
ment. 

GENERAL   REMARKS  ON  ETHERS. 

They  consist  of  acetic  ether,  butyric  ether,  nitric 
ether,  chloric  ether,  and  sulphuric  ether. 

Owing  to  their  extreme  volatility,  they  should  be 
excluded  from  the  air.  Ether,  when  good,  evapo- 


52      FLAVORING  WINES,  LIQUORS,   AND    CORDIALS. 

rates  from  the  hand  without  leaving  a  disagreeable 
odor.  The  inflammability  of  ether  should  prevent 
its  use  in  the  vicinity  of  flame — when  too  lon£  kept 
they  undergo  decomposition.  They  combine  in  all 
proportions  with  alcohol ;  their  usual  impurities  are, 
water,  acids,  alcohol,  and  heavy  oil  of  wine.  As 
these  impurities  do  not  injure  the  ethers  for  manu- 
facturing purposes,  to  offer  any  tests  would  be  deemed 
unnecessary.  The  process  of  their  formation  will  be 
necessary  to  fully  comprehend  their  adaptation. 

SULPHURIC    ETHER 

Is  generated  by  the  distillation  of  sulphuric  acid,  or 
oil  of  vitriol,  with  alcohol  ;  it  is  a  colorless,  very 
limpid  liquid,  of  a  strong  and  sweet  odor,  and  hot 
and  pungent  taste.  It  is  used  in  imitating  brandy, 
and  also  rum ;  the  proportions  are  from  four  to  nine 
ounces  to  forty  gallons  of  clean  spirit ;  though  it  is 
used  more  extensively  in  combination  with  spirit  of 
orris  root,  orange,  lemon,  and  rum  ;  thus,  for  instance, 
five  parts  of  the  ether  to  one  of  orris  root,  or  two 
parts  of  orange,  and  eight  of  rum.  These  propor- 
tions are  for  brandy,  but  sulphuric  ether  is  inferior 
to  acetic  or  butyric  ether,  for  any  of  the  purposes  of 
the  manufacturer  of  liquors.  By  some,  it  stands 
verj  high  in  imitating  rum.  From  neutral  spirit, 


JN1TBIC    AND    ACETIC    ETHER.  5& 

acetic  ether,  three  parts  ;  sulphuric  ether,  six  parts  ; 
rum,  eleven  parts. 


NITRIC    ETHER 

Is  the  product  by  distillation  of  nitric  acid  with  al- 
cohol. 

Nitric  ether  is  a  colorless  volatile  liquid,  of  a  fra- 
grant, etherial  odor,  and  pungent,  aromatic,  sweet- 
ish, acidulous  taste.  This  ether  is  commonly  used 
for  the  fine  gins — see  the  quantity  in  the  receipts, 
and  also  for  common  American  brandies.  In  some 
instances  it  is  combined,  one  part  acetic  ether,  and 
two  of  nitric  ether  ;  and  again,  the  odor  of  this 
ether  is  tempered  by  the  addition  of  a  few  drops  of 
oil  of  winter  green,  or  by  a  few  drops  of  essence 
of  ambergris,  or  essence  of  cassia ;  or  by  the  spi- 
rit of  nutmeg  ;  any  of  these  are  added  to  suit  the 
fancy  of  the  operator.  They  should  never  be  added 
to  that  excess  that  they  would  indicate  themselves. 


ACETIC    ETHER 

Is  distilled  from  acetic  acid,  sulphuric  acid,  and  al- 
cohol. This  ether  is  colorless,  of  a  very  grateful 
odor,  and  of  a  peculiar  agreeable  taste.  This  ether 
undergoes  no  change  by  being  kept. 


64      FLAVORING   WINES,  LIQUORS.  AND    CORDIALS. 

^This  ether  enters  largely  into  the  aromatic  portion 
of  all  domestic  liquors,  either  singly  or  combined. 
Singly,  for  New  York  brandy,  and  for  old  Bour- 
bon ;  or  combined  with  essence  of  wintergreen,  for 
old  Roanoke  whiskey,  for  peach  brandy,  combined 
with  orange  flower  water.  In  imitating  the  import- 
ed brandies,  combined  with  rum,  orange  essence, 
raisin  spirit,  spirit  of  prunes,  or  oil  of  wine,  to 
any  of  these  named  articles,  by  its  addition  ;  acetic 
ether  promotes  a  great  saving  of  the  more  costly  ar- 
ticles that  are  used  to  impart  a  distinguishing  flavor 
to  spirits.  In  imitating  rurn,  combined  with  rum 
and  sulphuric  ether,  added  to  neutral  spirit,  acetic 
ether  is  highly  useful.  To  any  of  the  cordials,  viz. 
peach,  sunny  south,  strawberry,  raspberry,  &c.,  &c., 
one  ounce  per  gallon  would  be  a  great  improvement. 
For  the  full  use  of  acetic  ether,  see  the  Formulas. 


PURE  LIGHT   OIL   OF  WINE 

Is  a  colorless,  oily  liquid,  having  an  aromatic  odor, 
and  imparts  a  greasy  stain  to  paper.  This  is  the 
product  by  distillation  of  alcohol,  sulphuric  acid, 
and  potassa.  It  is  used  for  imitating  foreign  bran- 
dies ;  it  is  first  dissolved  in  alcohol ;  the  proportion 
is  from  one  and  a  half  ounces  to  five  hundred  gallons 
of  clean  spirit.  We  have  nothing  better  than  the 


BUTYRIC  ETHER.  55 

oil  »f  wine,  as  this  is  the  article  that  imported  bran- 
di/$  are  indebted  to  for  their  aroma,  and  it  is  the 
//  ;rfume  that  we  are  endeavoring  to  imitate. 

The  objections  to  be  urged  against  the  oil  of  wine 
Dy  the  manufacturer  are,  the  high  price,  and  almost 
ill  that  is  found  contains  extensive  adulterations. 
And  now  it  is  rarely,  if  ever,  used,  having  found  so 
very  many  excellent  substitutes.  But  in  the  manu- 
facture of  brandy  on  a  small  scale,  oil  of  wine  is 
preferable,  and  also  for  the  imitation  wines,  viz.  ma- 
deira, teneriffe,  sherry, /port,  &c.  It  is  used  in  the 
same  quantities  for  wines  as  for  brandies  ;  the  spirit 
to  which  it  is  added  must  be  free  of  grain  oil.  The 
oil  of  wine  is  highly  useful  in  bottling  imitated  wines 
arid  brandies,  for  these  packages  are  examined  with 
greater  scrutiny  than  they  would  otherwise  be.  It 
is  also  used  in  the  fancy  whiskeys,  when  they  are  put 
up  in  small  packages. 

BUTYRIC     ETHER 

Is  formed  by  the  saponification  of  rancid  butter  by 
the  aid  of  alkali,  and  then  distilled  with  sulphuric 
acid.  This  ether  has  a  strong  odor  of  pineapples, 
and  is  used  for  making  pineapple  ale,  which  con- 
sists in  adding  from  four  to  six  ounces  of  ether  to  a 
hundred  gallons  of  common  ale.  Also  for  pineapple 


56      FLAVORING   WINES,  LIQUORS,   AXD    CORDIALS. 

syrup,  pineapple  cordial,  and  pineapple  brandy.  It 
is  also  used  as  a  flavoring  ingredient  in  fine  peach 
brandy.  This  ether  is  used  in  the  same  proportion 
as  all  other  ethers  for  liquors,  &c.  In  the  imitation 
of  the  Sazarac  brandies,  of  the  vintage  of  1795-98, 
1802-05,  Godarcl,  vintage  of  1828,  Otard,  Dupuy, 
Maret,  and  Poultney  Urandies,  two  parts  of  butyric 
ether,  five  of  oil  of  wine,  form  the  principal  and 
the  most  approved  flavoring  ingredients ;  and  also 
in  the  imitations  of  Copenhagen  cherry  brandy 
grape  leaf  champagne,  sparkling  Burgundy,  cham- 
pagne, Heidsieck  champagne  ;  and  also  in  the  imita* 
tions  of  the  juices  of  fruits.  When  the  aroma  ia 
applied  to  champagne,  butyric  ether  is  combined 
with  four  to  six  parts  of  oil  of  wine,  dissolved  in 
alcohol,  free  of  grain  oil.  Alcohol  is  used  as  a  sol- 
vent for  oil  of  wine  in  the  proportion  of  fotar  parti 
alcohol  to  one  of  the  oil  of  wine.  The  ethers  in- 
tended for  champagne,  after  being  dissolved,  are 
added  to  the  spirit  that  is  intended  for  champagne. 
Butyric  ether  will,  owing  to  the  strength  of  its  odor 
conceal  a  considerable  amount  of  grain  oil. 


VALERINATE    OF   AMYLIC   OXIDE 

Is  produced  from  grain  oil  by  distillation  ;  its  odor 
recalls  that  of  bweet  apples,  and  is  known  as  apple 


ACETATE    OF    AMYLIC — OXIDE,  57 

oil.  It  is  used  in  flavoring  plain  spirit  in  imitation 
of  apple  brandy,  and  also  in  champagne  cider,  and 
for  flavoring  fine  bottled  cider.  Apple  oil,  combined 
with  butyric  ether,  is  used  for  old  reserve,  patheti?i- 
ho,  south  side,  and  East  India  madeira  j  and  when 
combined  with  Jamaica  rum,  it  is  used  in  making 
imitations  of  rum  from  neutral  spirit.  The  apple 
oil  and-  oil  of  wine  form  one  of  the  finest  perfumes 
that  we  have  for  the  conversion  of  clean  spirit  into 
peach  brandy  ;  and  with  acetic  ether  it  is  used,  giv- 
ing a  fine,  and  at  the  same  time,  natural  aroma  to 
the  juices  of  fruits,  fruit  cordials,  and  syrups  pre- 
pared from  fruits  for  use  ;  it  is  dissolved  in  clean 
alcohol,  in  the  proportion  of  one  part  to  four  of 
spirit. 

ACETATE    OF   AMYLIC. — OXIDE. 

This  is  also  prepared  from  grain  oil,  and  is  known 
as  pear  oil,  and  is  sometimes  used  in  the  finer  bran- 
dies, under  the  impression  that  it  imparts  an  odor 
peculiar  to  old  liquors.  For  old  rye,  Bourbon,  and 
Eoanoke  whiskey,  pear  oil  is  highly  useful,  and  is  to 
be  preferred  to  the  essence  of  wintergreen.  Its  soft, 
mellow  odor  will  give  it  a  preference  over  any  article 
in  use  for  imparting  to  any  kind  of  liquor  the  fine, 
soft  mellowness  of  age.  Its  solution  is  obtained  by 
dissolving  in  alcohol  one  part  of  pear  oil  to  four  of 

3* 


68      FLAVORING    WINES,   LIQUORS,  AND    CORDIALS. 

clean  alcohol.  It  is  used  at  discretion  in  such  quan 
titles  that  it  will  neither  absorb  nor  become  absorbed 
by  any  other  aromatic.  The  usual  quantities  are 
from  two  to  six  ounces  to  one  hundred  gallons  of 
clear  spirit. 

AROMATIC    SPIRIT   OF   AMMONIA. 

This  spirit  is  distilled  for  the  use  of  rectifiers  from 
oil  of  lemon  one-half  ounce,  "nutmegs  two  ounces,  oil 
of  cinnamon  one  drachm,  cleaned  alcohol  four  pints, 
and  mix  the  oils  ;  then  add  spirit  of  ammonia  three 
ounces.  The  proportions,  of  course,  can  be  varied, 
and  any  aromatic  can  be  used.  This  spirit  is  of  a 
fine  aromatic  taste  and.  odor,  and  is  well  suited  for 
flavoring  cordials  and  domestic  brandies. 

SPIRIT   OF   PRUNES. 

Properly  this  would  be  called  a  tincture  or  infu- 
sion. Take  any  convenient  quantity  of  prunes,  and 
add  double  their  quantity  by  measure  of  clean  spirit, 
and  digest  for  ten  days.  Used  principally  for  flavor- 
ing domestic  brandies,  from  one  pint  to  three  quarts 
to  forty  gallons  of  clear  spirit.  When  an  excess 
is  added,  the  object  is  to  conceal  the  remaining 
traces  of  grain  oil  in  the  spirit.  The  tincture  of 
prunes  is  greatly  benefited  by  the  addition  of  an 
equal  quantity  of  Jamaica  rum.  Prunes  do  not 


RUM.  69 

yield  a  very  strong  odor,  and  care  should  be  used  in 
their  selection.  As  they  are  usually  found,  they 
contain  but  little  flavor,  and  the  only  test  for  them 
will  be  their  aroma.  This  tincture  is  used  in  con- 
junction with  nitric  ether  and  acetic  ether,  for  bran- 
dies. The  usual  quantities  of  the  tincture  of  prunes 
are  added  to  forty  gallons  of  spirit,  and  from  one  to 
five  ounces  of  either  one  of  the  last  named  ethers.  The 
spirit  used  for  digesting  the  prunes  in  should  be  per- 
fectly free  of  grain  oil.  The  prunes  are  subjected 
to  this  digestion  as  long  as  they  will  yield  any  per- 
ceptible perfume  to  fresh  spirit.  It  is  usual  to  add 
to  the  spirit  containing  the  prunes  one  ounce  of  pow- 
dered orris  root  to  every  gallon,  or  orange  peeling, 
or  nutmegs  ;  and  the  whole  of  them  combined  will 
make  a  desirable  perfume  for  common  brandy. 

BUM. 

This  is  one  of  the  most  convenient  and  economical 
flavoring  aromatics  that  the  rectifier  makes  use  of. 
Jamaica  contains  a  larger  per  centage  of  alcohol 
than  any  other  brand,  and  also  a  corresponding 
amount  of  essential  oil ;  and  it  is  this  essential  oil 
that  is  sought  for.  The  perfume  of  rum  will  answer 
in  the  absence  of  butyric  ether,  or  oil  of  wine.  Each 
gallon  of  rum  is  tempered  with  one  ounce  of  acetic 


60      FLAVORING  WINES,  LIQUORS,   AND   CORDIALS. 

ether.  Hum  thus  charged  is  used  for  flavoring  plain, 
clean  spirit,  in  imitation  of  French  brandies,  in  the 
proportion  of  from  four  to  fifteen  gallons  to  one 
hundred.  The  lowest  extremes  are  for  domestic 
brandies,  and  the  highest  are  for  fine  imitations. 
This  excess-  of  fifteen  to  twenty  gallons  of  rum  adds 
a  fine  vinous  taste  to  the  brandy.  The  rum  added 
to  this  extent  is  usually  New  England  rum,  which  is, 
from  its  low  price,  the  most  convenient ;  but  the 
most  economical  mode  of  imparting  a  vinous  taste  to 
any  kind  of  spirit  is  by  the  use  of  sulphuric  acid, 
from  one  to  two  ounces  of  the  acid  to  one  hundred 
gallons  of  spirit.  For  the  general  effect  of  acids 
on  liquors,  see  chapter  on  "  The  Benefit  of  Acids  to 
Liquors."  Rum  tempered  with  one  ounce  of  butyric 
ether  and  half  an  ounce  of  acetic  ether  to  each  gal- 
lon, is  used  in  the  proportion  of  one  gallon  to  six 
of  well  cleaned  spirit  in  imitating  rum. 

BAISIN   SPIRIT. 

This  is  produced  by  the  distillation  of  raisins. 
This  spirit  can  be  manufactured  at  that  season  of  the 
year  in  which  the  previous  year's  stock  of  raisins 
have  deteriorated  from  age.  Spirit  of  raisins  occu- 
pies a  position,  from  its  properties,  near  oil  of  wine, 
as  they  are  obtained  from  the  same  sources,  only 


RAISIN   SPIRIT.  63 

under  different  circumstances  ;  and  as  much  of  the 
original  flavor  of  the  raisin  has  been  dissipated  from 
age,  this  spirit  is  extensively  used  by  all  classes  of 
manufacturers,  and  probably  to  a  greater  extent  in 
France  than  elsewhere  in  flavoring  clean  spirit  for 
brandies  ;  and,  also,  for  flavoring  madeira,  sherry, 
teneriffe,  and  all  of  the  different  brands  of  cham- 
pagne. The  process  consists  in  using  any  well 
managed  champagne,  and  adding  the  raisin  spirit  to 
the  neutral  spirit  intended  for  the  champagne.  See 
the  Formulas  for  Champagne. 

Raisin  spirit  is  sometimes  adulterated  with  acetic 
ether,  butyric  ether,  orris,  nutmegs,  apple  oil,  pear 
oil,  &c.,  &c.  The  adulterations  are  sometimes  car- 
ried to  such  extremes  by  some  manufacturers  that 
the  so-called  raisin  spirit  possesses  none  of  the 
peculiarities  of  the  original.  The  spurious  raisin 
spirit  is  manufactured  ex-tempore  for  auction  sales, 
and  is  sol&  to  the  ignorant  for  brandy  flavor- 
ing. The  most  common  formula  for  this  imitation 
is  to  take  rectified  whiskey  (clear  of  color)  forty 
gallons,  sulphuric  acid  three  ounces,  acetic  ether 
twelve  ounces,  essence  of  orange  four  ounces,  amber- 
gris two  grains,  rubbed  up  well  with  two  ounces  of 
dry  white  sugar,  and  added  to  the  forty  gallons  of 
whiskey.  This  liquid  is  then  charged  with  from 
fifteen  to  twenty-five  gallons  of  water  containing 


62      FLAVORING   WINES,  LIQUORS,   AND   CORDIALS. 

pellitory,  grains  of  paradise,  and  catechu  ;  and  a.irain 
the  spirit  is  not  diluted  with  water,  but  the  strength 
is  heightened  by  the  addition  of  from  six  to  twelve 
ounces  of  sweet  spirits  of  nitre,  combined  with  a 
quart  or  three  pints  of  tincture  of  grains  of  para- 
dise. The  consumers  of  this  latter  article  are  coffee- 
house keepers,  &c.,  &c.  It  is  for  flavoring  and  giv- 
ing a  false  strength  to  liquors,  wines,  &c. 

And  even  the  distiller  becomes  imbued  with  the 
spirit  of  the  age  ;  for  if  the  manufacturer  operates 
en  his  customer's  purse  through  the  medium  of  his 
olfactory  nerves,  the  manufacturer,  by  the  same  rule, 
is  done  equally  as  "brown"  by  the  distiller  ;  because 
the  adulterations  that  the  raisin  spirit  is  liable  to 
contain  coming  from  the  hands  of  the  distiller  are 
various,  and  among  the  most  prominent,  and  at  the 
same  time  difficult  of  detection,  are  the  different 
ethers. 

We  have  no  positive  chemical  tests  for  ethers,  but 
their  volatility  will  serve  to  detect  their  presence. 
Thus,  for  instance,  if  a  portion  of  suspected  raisin 
spirit  be  exposed,  in  an  open-mouthed  vessel,  for  a 
few  hours,  the  pungency  and  odor  of  the  sample  will 
be  greatly  lessened,  or  entirely  dissipated.  To  de- 
tect any  acrimonious  substances,  evaporate  a  quan 
tity  of  the  spirit  to  dryness,  and  the  different  sub* 
ptances  will  be  perceptible  to  the  taste.  In  separat- 


TINCTURE   OP   MUSK.  f)3 

ing  the  ether  from  the  spirit  by  evaporation,  the 
operation  will  be  greatly  facilitated  by  heating  the 
Bpirit  to  a  point  below  the  boiling  point  for  one 
hour,'  and  if  the  odor  has  undergone  no  perceptible 
change,  allowing  a  small  per  centage  for  evapora- 
tion of  the  natural  bouquet  of  the  raisin  spirit,  which, 
it  must  be  recollected,  is  not  of  that  volatile  nature 
that  the  ethers  are. 

Raisin  spirit  has  its  perfume  varied  by  the  addi- 
tion of  various  perfumes.  Thus,  for  instance,  in  the 
imitations  of  the  fancy  brands  of  the  American  bot- 
tled whiskey,  the  essence  of  wintergreen,  or  es- 
sence of  pear  oil,  is  added  to  the  raisin  spirit  in 
such  quantities  that  will  change  the  general  tone  of 
the  original  odor  to  that  required. 

TINCTURE   OF   BALSAM   OF   PERU  AND   OF   TOLU. 

Digest  one  ounce  of  the  balsam  with  eight  of  rec- 
tified spirit,  for  some  days,  shaking  it  occasionally. 
Then  filter.  Tincture  of  benzoin  in  the  same  man- 


ner. 


TINCTURE   OF   MUSK. 

Musk  two  drachms,  rectified  spirit  twelve  ounces, 


6i       FLAVORING   WINES,  LIQUORS,  AND    CORDIALS. 


ESSENCE   OF   VANILLA. 


Vanilla,  cut  very  small,  two  ounces ;  rectified 
spirit  one  pint.  Infuse  for  three  days. 

ESSENCE   OF   VERBENA. 

Essential  oil  of  verbena  two  drachms,  rectified 
spirit  four  ounces,  essence  of  ambergris  one-half 
drachm.  Mix. 

ESSENCE   OF   NEROLIA. 

Spirit  of  wine  one-half  pint,  oil  of  orange  peel 
one  drachm,  orris  root,  in  powder,  two  drachms  ; 
inusk,  two  grains.  Let  it  stand  in  a  warm  place 
three  days,  and  strain. 

FLAVORING  ESSENCE. 

Oil  of  bitter  almonds  eight  drops,  oil  of  lemon 
five  drops,  oil  of  cinnamon  four  drops,  oil  of  nutmegs 
eight  drops,  high  proof  spirit  one  pint.  One  to  two 
drops  added  to  each  bottle,  in  bottling  cordials  that 
have  little  or  no  perfume. 

ESSENCE   OF   BITTER   ALMONDS. 

Oil  of  bitter  almonds  one  ounce,  spirits  OLe-pint* 


•  ESSENCES   FROM   THE   ESSENTIAL   OILS.  65 

• 
SPIRIT    OF    ROSES. 

One  pint  of  clean  spirit,  otto  of  roses  twenty 
drops. 

ESPRIT   DE   BOUQUET. 

Oil  of  lavender,  oil  of  cloves,  and  of  bergamot,  of] 
each  two  drachms  ;  otto  of  roses  ten  drops,  oil  of 
cinnamon  five  drops,  essence  of  musk  one  drachm, 
clean  spirit  one  pint,  for  wines. 

EAU   DE   MILLEFLEURS. 

Rectified  spirit  two  pints,  balsam  of  Peru  one 
quarter  of  an  ounce,  essence  of  bergamot  one-half 
ounce,  oil  of  cloves  one  quarter  of  an  ounce,  es- 
sence of  nerolia  one-half  drachm,  essence  of  musk 
one  drachm.  Mix  the  above,  Is  used  for  brandies 
and  cordials. 

ESSENCES   FROM   THE   ESSENTIAL  OILS. 

All  essences  are  prepared  from  the  oil.  For 
example,  half  an  ounce  of  the  oil  to  one  pint  of 
clean  spirit  will  form  a  pint  of  strong  essence. 
Take  of  any  of  the  following  oils  : — Oil  of  cedar 
almonds,  anise,  bergamot,  bitter  almonds,  caraway, 


b6       FLAVORING  WINES,  LIQUORS,  AND    CORDIALS. 

cassia,  cinnamon,  cloves,  horsemint,  jessamine,  juni- 
per, lavender,  lemons,  mace,  marjoram,  mustard,  nut- 
nieg,  origanum,  peppermint,  pimento,  rosemary,  roses, 
sassafras,  spearmint,  sweet  marjoram,  thyrno.  These, 
it  will  be  observed,  either  singly  or  combined,  form 
the  base  of  all  our  perfumes. 

ORRIS  ROOT. 

As  the  manufacturer  makes  use  of  this  root  ex- 
tensively, a  description  of  it  will  not  be  out  of  place, 
the  better  to  enable  the  consumer  to  become  a  judge 
of  it.  This  plant  is  a  native  of  Italy,  and  other 
parts  of  the  south  of  Europe.  The  root  is  dug  up 
in  the  spring,  and  prepared  for  market  by  the  re- 
moval of  its  cuticle  and  fibres. 

It  is  prepared  in  pieces  of  various  forms  and  sizes, 
often  branched,  usually  about  as  thick  as  the  thumb, 
knotty,  flattened,  white,  heavy,  of  rough,  though  not 
fibrous  fracture  ;  of  a  pleasant  odor,  resembling  that 
of  the  violet,  and  a  bitterish,  acrid  taste.  The  acri- 
mony is  greater  in  the  recent  than  in  the  dried  root, 
but  the  peculiar  smell  is  more  decidedly  developed 
in  the  latter.  The  pieces  are  brittle  and  easily  pow- 
dered, and  the  powder  is  of  a  dirty  white  color. 

One  gallon  of  clean  spirit  (proof),  and  eight 
ounces  of  orris  root  bruised.  Digest  for  ten  days, 


ESSENTIAL    OILS,  AC.,  USED   FOR   FLAVORING.       67 

and  strain.  This  is  suited  for  fitfe  brandies,  all  of 
the  imitation  wines,  and  enters  into  .the  composition 
of  cordials,  in  some  instances,  singly  ;  or  combined, 
•  for  instance,  in  the  brandies.  It  is  combined  with 
[acetic  ether  in  fine  gin,  with  juniper  essence.  In  the 
'wines  in  different  proportions,  as  will  be  seen  in  the 
Formulas. 

ESSENTIAL   OILS,   &C.,  USED   FOR  FLAVORING. 

Oil  of  bitter  almonds  is  used  for  flavoring,  in  imi- 
tation of  peach  blossom,  by  the  addition  of  orange 
flower  water,  in  the  imitation  of  peach  brandy,  and 
also  for  the  imitation  of  syrups  and  cordials  of  fruits. 
Essence  of  bitter  almonds  has  a  tendency  to  destroy 
the  flavoring  ingredient  of  almost  any  article  com- 
bined with  it ;  the  destruction  is  not  immediate,  but 
gradual.  This  essence  is  sometimes  added  to  brandy, 
whiskey,  <fec.,  to  give  a  nutty  flavor  to  them.  The 
oil  of  bitter  almonds  has  become  quite  common  from 
Jong  use,  and  is  easily  detected  ;  and  therefore  should 
be  used  with  the  greatest  caution.  A  few  drops 
will  suffice  for  forty  gallons.  The  essence  is  made 
by  dissolving  one  ounce  to  four  ounces  of  alcohol. 


68      FLAVORING  WINES,  LIQUORS,  AND    CORDIALS. 
AMBERGRIS. 

Ambergris  differs  somewhat  from  the  generality 
of  aromatics,  as  it  combines  its  odor  with  any  other 
and  forms  by  each  addition  a  new  and  desirable  per- 
fume. It  is  used  for  flavoring  the  light  wines,  and 
it  will  be  seen  enters  into  various  other  formulas 
tbroughout  the  work. 

OIL   OF   ANISEED 

Is  used  principally  for  a  cordial  of  the  same  name. 
The  odor  of  anise  has  become  too  common  for  any 
other  use. 

OIL   OF   BERGAMOT   (ESSENCE    OF   BERGAMOl). 

The  composition  of  oil  of  bergamot  and  that  of 
lemon  are  nearly  the  same.  In  composition  berga- 
mot is  used  extensively  for  all  kinds  of  cordials,  and 
combined  with  acetic  ether  it  is  used  for  flavoring 
domestic  brandies,  and  with  nitric  ether  for  Holland 
gin.  It  is  never  used  alone  for  flavoring. 

OIL   OF    CINNAMON 

And  oil  of  cassia  are  the  same.  This  odor  has 
become  too  popular  with  the  masses  to  be  of  any 


AEOMATICS.  69 

value  to  the  manufacturer.  Cinnamon  is  the  flavor- 
ing ingredient  ^n  some  aromatic  cordials  ;  when  it  is 
used  it  should  be  concealed  to  as  great  an  extent  as 
possible.  Cinnamon  is  highly  useful  where  a  warm 
aromatic  odor  is  reauired. 


AROMATICS 

Are  used  for  giving  a  false  strength,  an  aromatic  pun- 
gency, and  in  some  instances  an  appearance  of  age, 
and  a  nutty  flavor  to  liquors,  wines,  and  cordials. 

Of  the  two  classes  of  aromatics,  solids  and  fluids, 
the  former  is  used  for  both  its  taste  and  odor  ;  and 
the  latter  is  employed  for  its  odor  alone. 

Care  should  be  exercised  in  the  use  of  aromatics, 
that  they  are  not  added  in  such  excessive  quantities 
that  would  indicate  their  own  presence. 

^The  most  convenient  mode  of  obtaining  the  active 
principles  of  solid  aromatics,  is  by  infusion  ;  for 
instance,  a  recipe  directs  to  a  given  quantity  of  spirit, 
a  corresponding  amount  of  aromatics  to  be  infused 
in  the  spirit,  and  then  strain.  To  obviate  the  neces- 
sity of  straining  a  large  quantity  of  fluid,  the  infu- 
sion should  be  prepared  with  a  much  smaller  quantity 
of  fluid.  From  one  to  three  gallons  will  form  an 
infusion  of  aromatics,  sufficiently  strong  for  one 
hundred  gallons  of  spirit. 


70       FLAVORING  WINES,  LIQITORS,  AND   CORDIALS. 

To  protect  the  consumer  from  imposition,  particu 
lar  attention  has  been  paid  to  a  description  of  those 
articles  most  liable  to  be  found  impure  or  adul- 
terated. 

ANISE. 

The  seed  are  brought  from  Spain,  Germany,  and 
France.  The  Spanish  are  smaller  than  either,  and 
are  usually  preferred.  The  seed  appear  of  a  light 
greenish  brown  colour,  with  a  shade  of  yellow  ;  their 
odor  is  increased  by  friction,  and  is  too  well  known 
to  need  a  description  ;  their  taste  is  warm,  sweet, 
and  aromatic  ;  the  oil  is  obtained  by  distillation. 
The  seeds  are'  sometimes  adulterated  with  small 
fragments  of  argillaceous  earth,  which  resembles 
them  in  color  ;  the  aromatic  qualities  are  sometimes 
driven  off  by  a  slight  fermentation,  which  they  are 
apt  to  undergo  in  the  mass  when  collected  before 
maturity.  The  star  aniseed  is  analogous  in  sensi- 
ble properties  to  the  common  aniseed. 

Aniseed  are  used  in  the  distillation  of  cordials, 
etc.,  and  some  manufacturers  prepare  an  infusion 
from  the  star  aniseed ;  for  flavoring  brandies, 
acetic  ether  or  spirit  of  prunes  are  used  with  it ; 
the  oil  is  used  for  preparing  anisette,  and  should 
be  first  dissolved  in  alcohol.  For  quantity,  etc.,  see 
Cordials. 


CARAWAY.  71 


ANGELICA. 

Of  this  root  there  are  two  varieties.  That  known 
as  garden  angelica  is  preferable  ;  it  should  be  bought 
in  powder,  in  well-stoppered  bottles.  The  dried 
root  is  greyish  brown,  and  much  wrinkled  exter- 
nally, whitish  and  spongy  within.  The  smell  is 
strong  and  fragrant,  and  the  taste  at  first  sweetish, 
afterwards  warm,  aromatic,  bitterish,  and  somewhat 
musky.  This  root  is  for  cordials.  See  Formulas. 

CALAMUS, 

Or  sweet  flag.  This  is  an  indigenous  plant,  grow- 
ing abundantly  throughout  the  United  States,  in  low, 
wet,  swampy  places.  By  the  process  of  drying,  the 
root  loses  nearly  one  half  of  its  diameter,  but  is  im- 
proved in  odor  and  taste.  The  active  principles 
are  taken  up  both  by  spirit  and  boiling  water.  Ca- 
lamus enters  into  the  composition  of  the  different 
varieties  of  bitters  and  cordials. 

CARAWAY. 

The  caraway  plant  is  a  native  of  Europe,  growing 
wild  in  meadows  and  pastures.  It  has  been  intro- 
duced into  this  country.  Our  supplies  come  partly 


72       FLAVORING  WINES,  LIQUORS,  AND    CORDIALS. 

from  Europe  and  partly  from  our  own  gardens, 
Caraway  seeds  are  about  two  lines  in  length,  slightly 
curved,  with  five  longitudinal  ridges  which  are  of  a 
light  yellowish  color,  while  the  intervening  spacpg 
are  dark  brown.  They  have  a  pleasant,  aromatic 
smell,  and  a  sweetish,  warm,  spicy  taste.  These 
properties  depend  on  an  essential  oil  which  they 
afford  largely  by  distillation.  The  seed  yield  their 
virtue  to  alcohol,  and  but  slowly  to  water.  See 
Formulas. 

CARDAMOM. 

This  valuable  plant  is  a  native  of  the  mountains 
of  Malabar,  where  it  grows  spontaneously.  The 
odor  qf  cardamom  is  fragrant,  the  taste  warm, 
slightly  pungent,  and  highly  aromatic.  These  proper- 
ties are  extracted  by  water  and  alcohol,  but  more 
readily  by  the  latter.  The  volatile  oil  is  colorless, 
of  an  agreeable  and  very  penetrating  odor.  It  can- 
not be  kept  long. 

CINNAMON. 

There  are  several  botanical  varieties  of  cassia. 
Ceylon  cinnamon  is  in  long  cylindrical  fasciculi, 
composed  of  numerous  quills,  the  larger  inclosing  the 
Brnaller.  In  the  original  sticks,  which  are  somewhat 


CREASOTE.  73 

more  than  three  feet  in  length,  two  or  three  fasciculi 
are  neatly  joined  at  the  end  so  as  to  appear  as  if  the 
whole  were  one  continuous  piece.  The  finest  is  of  a 
light  brownish  yellow  color,  almost  as  thin  as 
paper. 

The  inferior  sorts  are  browner,  thicker,  less  splin- 
tery, and  of  a  less  agreeable  flavor.  The  Chinese 
cinnamon,  called  cassia  in  commercial  language,  is 
usually  in  single  tubes  of  various  sizes,  from  an  eighth 
of  an  inch  to  half  an  inch,  and  even  an  inch  in  di- 
ameter, and  is  the  variety  commonly  found  in  the 
shops.  Cinnamon  from  which  the  oil  has  been  dis- 
tilled is  sometimes  fraudulently  mingled  with  the 
*enuine.  This  bark  may  be  known  by  its  greater 
thickness  and  deficient  taste.  This  aromatic  yields 
its  virtues  wholly  to  alcohol,  and  less  readily  to 
water. 

CKEASOTE. 

A  peculiar  substance,  obtained  from  tar  or  from 
crude  pyroligneous  acid  by  distillation.  Creasote 
when  pure,  is  a  colorless  liquid,  of  the  consistency 
of  oil  of  almonds,  slightly  greasy  to  the  touch,  and 
having  a  caustic,  burning  taste,  and  a  penetrating, 
disagreeable  odor,  like  that  of  smoked  meat. 

Creasote  is  sometimes  adulterated  with  the  fixed 


7-i      FLAVORING   WINES,  LIQUORS,  AND    CORDIALS. 

and  volatile  oils.  These  substances  are  detected  by 
strong  acetic  acid,  which  dissolves  the  creasote,  and 
leaves  them  behind,  floating  above  the  creasote  solu- 
tion. Creasote  is  used  in  flavoring  plain  spirit,  iu 
imitation  of  Irish  and  Scotch  whiskey,  and  also  for 
some  of  the  American  brands. 

CUBEBS. 

The  odor  of  this  berry  is  agreeably  aromatic. 
The  taste  warm,  bitterish,  and  camphorous,  leaving 
in  the  mouth  a  peculiar  sensation  of  coolness,  like 
that  produced  by  the  oil  of  peppermint.  The  pow- 
der is  of  a  dark  color  and  of  an  oily  aspect ;  pow- 
dered cubebs  become  impaired  by  age,  in  consequence 
of  the  escape  of  their  volatile  oil.  The  powder  is 
sometimes  adulterated  with  pimento.  Powdered 
cubebs  form  an  ingredient  in  the  French  medicated 
gin  bitters,  and  also  the  gin  bitters.  An  irifusioa 
is  prepared  from  powdered  cubebs  and  proof  gin. 
See  chapter  on  Bitters.  Cubebs  are  gentle,  stimulant, 
excite  the  digestive  organs,  with  special  direction 
to  the  urinary  organs. 

.'  •* 

SLIPPERY   ELM   BARK. 

The  inner  bark  is  the  part  made  use  of,  and  is 
found  in  commerce  in  long,  nearly  flat  pieces,  from 


SLIPPERY  ELM  BARK.  75 

one  to  two  lines  in  thickness,  of  a  fibrous  texture,  a 
tawny  color,  which  is  reddish  on  the  inner  surface, 
a  peculiar  sweetish,  not  unpleasant  odor,  and  a 
highly  mucilaginous  taste  when  chewed.  It  abounds 
in  mucilaginous  matter,  which  it  readily  imparts  to 
water.  This  mucilage  is  precipitated  by  the  solu- 
tions of  lead,  but  not  by  alcohol. 

Much  of  the  bark  recently  brought  into  the  market 
is  of  an  inferior  quality,  imparting  comparatively 
ittle  mucilage  to  water.  It  has  the  characteristic 
*dor  of  the  genuine  bark,  but  is  much  less  fibrous  and 
nore  brittle,  breaking  abruptly  when  bent,  instead 
of  being  capable,  like  the  better  kind,  of  being 
folded  lengthwise  without  breaking. 

The  mucilage  of  Slippery  Elm  Bark  is  used  by 
some  for  giving  the  appearance  of  age  to  liquors,  and 
also  an  oily  mucilaginous  quality,  in  the  proportion 
of  three  or  four  ounces  to  eight  gallons  ;  and  if  added 
in  excess,  the  mucilage  will  be  observed  floating 
through  the  liquid  in  the  form  of  small  flaky  parti- 
cles, which  will  have  to  be  removed  by  straining. 
Considering  that  this  mucilage  is  tasteless  and  has 
but  little  body  or  substance,  its  effects  should  not  be 
relied  upon  in  the  manufacture  of  liquors,  when 
honey,  sugar,  <fcc.,  can  be  obtained. 


ttT 


76      FLAVORING   WINES,  LIQUORS,  AND    CORDIALS. 


GINGER 


Is  too  well  known  to  need  a  description.  Those 
pieces  of  ginger  which  are  very  fibrous,  light,  and 
friable,  or  worm-eaten,  should  be  rejected.  Ginger 
is  used  in  the  manufacture  of  cordials  and  syrups. 


HOPS 

Consist  of  numerous  thin-veined,  leaf-like  scales 
which  are  of  a  pale  greenish  yellow  color,  and  con- 
tain near  the  base,  two  small,  round  black  seeds. 

Though  brittle  when  quite  dry,  they  are  pulverised 
with  great  difficulty  ;  their  odor  is  strong,  peculiar, 
and  fragrant ;  their  taste  very  bitter,  aromatic,  and 
slightly  astringent.  These  qualities  are  imparted  to 
water.  Hops  are  extensively  used,  by  some  manufac- 
turers, in  the  place  of  catechu,  or  for  furnishing  the 
bitter  principle  of  fine  brandies,  rum,  &c. 

/ 

JUNIPER. 

The  berries,  as  the  fruit  is  sometimes  called,  are 
sometimes  collected  in  this  country ;  but  though 
equal  to  the  European  in  appearance,  they  are  inferior 
in  strength,  and  are  not  much  used.  The  best  comes 
from  Europe,  particularly  from  Trieste  and  the  Italian 


MACE   OR   NUTMEGS.  77 

ports.  They  are  globular,  more  or  less  shrivelled, 
about  as  large  as  a  pea,  covered  with  a  glaucous 
bloom,  beneath  which  they  are  of  a  shining,  blackish 
purple  color,  and  containing  a  brownish  yellow  pulp 
and  three  angular  seeds.  The  berries  impart  their 
substance  to  water  and  alcohol — arid  are  used  in  the 
preparation  of  gin. 


MACE   OB   NUTMEGS. 

The  small  and  round  nutmegs  are  preferred  to 
those  which  are  large  and  oval.  They  should  be 
rejected  when  very  light,  with  a  feeble  taste  and 
smell,  worm-eaten,  musty,  or  marked  with  black 
veins,  or  feel  light,  deficient  in  weight. 

An  artificial  oil  of  mace  is  sometimes  substituted 
for  the  genuine.  It  is  made  by  mixing  together 
various  fatty  matters,  such  as  suet,  castor  oil,  sper- 
maceti, wax,  tallow,  &c.,  adding  some  coloring  sub- 
stance, and  flavoring  the  mass  with  the  volatile  oil 
of  nutmeg.  The  various  formulas  throughout  thia 
work,  will  show  the  great  utility  nutmegs  are  to  the 
manufacturer. 

Orange  Peel. — A  tincture  is  prepared  from  this 
peel,  with  clean  spirit,  that  possesses  all  the  substance 
of  the  oil.  For  convenience  a  small  bag,  containing 
the  peel,  is  suspended  in  those  liquors  where  thia 


78      FLAVORING   WINES,  LIQUORS,    AND    CORDIALS. 

odor  would  be  desirable.     This  peel  also  enters  into 
the  composition  of  the  various  formulas  for  bitters. 

When  the  object  in  the  use  of  the  orange  peel  is 
simply  to  obtain  its  agreeable  flavor,  the  rind  of  the 
sweet  orange  is  preferable,  and  for  a  bitter  principle 
that  of  the  Seville  orange. 


ORANGE   FLO'WER  WATER. 

Orange  flower  water  is  commonly  prepared  'n 
France  and  Italy.  It  is  nearly  colorless,  though 
usually  of  a  pale  yellowish  tint,  in  consequence  of 
being  kept  in  copper  bottles. 

Much  color,  an  offensive  odor,  or  mouldiness,  would 
indicate  impurity,  derived  from  the  flowers  in  the 
process  of  distillation. 

An  oil  is  obtained  from  the  flowers  by  distillation, 
which  is  called  Nerolia,  in  France,  and  enters  into 
the  composition  of  various  liquors  and  cordials. 

Orange  berries  are  sometimes  used  for  flavoring 
cordials.  See  Formulas. 

The  rind  of  the  Seville  orange  is  much  more  bitter 
than  that  of  the  other  varieties. 

The  essential  oil  is  imported  into  the  United  States 
in  tinned  or  copper  cans.  If  has  properties  resem- 
bling those  of  the  oil  of  lemons,  but  spoils  more  rapid- 
ly on  exposure  to  the  air,  acquiring  a  turpentinisli 


VANILLA.  79 

odor.     This  oil  is  employed  as  a  flavoring  material 
in  all  classes  of  liquors.     See  Formulas. 


ORRIS   ROOT. 

This  root  is  only  used  for  its  odor  in  this  business. 
The  root  should  be  bruised  or  ground,  and  the  spirit 
used  to  obtain  the  odor,  should  be  free  from  grain 
oil  ;  from  two  to  four  ounces  to  a  quart  of  spirit. 
This  odor  enters  into  the  composition  of  various 
perfumes  for  brandy,  acetic  ether,  and  spirit  of  orris, 
and  for  cordials,  <fcc.  See  Formulas. 

QUASSIA. 

This  wood  is  inodorous,  and  has  a  pure  bitter  taste, 
which  is  surpassed  Uy  that  of  few  other  substances 
in  intensity  ;  it  imparts  its  bitterness,  with  a  yellow 
color,  to  water  or  alcohol. 

Quassia  is  sometimes  used  in  the  place  of  catechu 
to  impart  a  bitterness  without  astringency  to  liquors, 
out  is  used  more  extensively  in  the  manufacture  of 
bitters.  See  Bitters. 

VANILLA 

Is  a  climbing  plant,  growing  in  the  West  Indies, 
Mexico,  and  South  America.     The  pods  are  collected 


80      FLAVORING   WIXES,  LIQUORS,    AND    CORDIALS. 

before  they  are  quite  ripe,  dried  in  the  shade,  and 
covered  with  a  coat  of  drying  oil,  and  then  tied  in 
bundles  which  are  surrounded  with  sheet-lead  or  in- 
closed in  small  metallic  boxes  and  sent  to  market. 
Several  varieties  of  vanilla  exist  in  commerce.  The 
most  valuable  consists  of  cylindrical,  somewhat  flat- 
tened pods,  six  or  eight  inches  long,  three  or  four 
lines  thick,  nearly,  straight,  narrowing  towards  the 
extremities,  but  at  the  base  shining  and  dark  brown, 
externally  wrinkled,  longitudinally  soft  and  flexible, 
and  containing  within  their  tough  shell  a  soft  black 
pulp,  in  which  numerous  minute  black  glossy  seeds 
are  embedded.  It  has  a  peculiar,  strong,  agreeable 
odor,  and  a  warm,  aromatic,  sweetish  taste  ;  the  iut^-^ 
rior  pulpy  portion  is  most  aromatic. 

Vanilla  does  not  yield  volatile  oil,  but  the  odor  i<i 
extracted  by  clean  spirit,  in  the  form  of  the  tincture 
or  essence,  which  is  made  by  cutting  very  small  two 
ounces  of  vanilla,  and  infusing  in  neutral  spirit  for 
twelve  days  ;  this  is  sometimes  distilled,  forming  the 
spirit  of  vanilla.  The  essence  is  used  in  vanilla 
syrups,  for  flavoring  chocolate,  ice  cream,  cordials, 
cognac  brandy,  peach  brandy,  &c. 

BLACK   MUSTARD   SEED. 

Owing  to  the  adulteration  that  ground  mustard  is 
liable  to,  the  use  of  the  seed  will  be  found 


LIQUORICE   ROOT.  81 

economical.  Black  mustard  seed  contain  different 
properties  to  those  of  white  mustard,  and  are  best 
suited  to  the  purposes  of  the  manufacturer.  The 
acrid  properties  of  mustard  are  not  yielded  to  alco- 
hol, neither  does  this  property  pre-exist  in  the 
seed,  but  is  dependent  upon  water  for  its  develop- 
ment ;  and  when  the  active  principle  is  to  be  obtain- 
ed, it  should  be  by  infusing  in  water,  or  if  the  spirit 
is  low  proof  containing  an  excess  of  water,  the  mus- 
tard should  be  added  to  the  spirit. 

Horseradish  is  used  for  the  same  purposes  and  in 
the  same  manner  as  mustard,  and  their  properties  are 
identical. 

The  above  articles  are  used  for  giving  a  pleasant, 
biting  sensation,  to  cordials  and  wines. 

TEA. 

This  is  a  native  of  China,  and  is  used  in  the  manu- 
facture of  liquors,  wines,  and  cordials,  for  imparting 
a  roughness  to  them,  which  is  both  agreeable  and 
natural  to  the  taste.  A  decoction  of  it  is  made  by 
boiling.  See  Formulas. 

LIQUORICE   ROOT. 

The  acrimony  perceptible  to  the  taste  in  this  root, 
renders  "t  unfit  for  any  of  the  purposes  of  the  manu- 


82      FLAVORING   WINES,   LIQUORS,   AND    CORDIALS. 

facturer,  other  than  in  the  manufacture  of  sarsaparilla 
syrup  that  is  used  in  soda  water,  which  may  be  given 
thus  :  liquorice  root,  bruised,  two  ounces  ;  oil  of 
sassafras,  oil  of  anise,  8  drops  ;  oil  of  wintergreen,  5 
drops  ;  6  Ibs.  brown  sugar  ;  water,  3  quarts.  Boil 
the  liquorice  two  hours,  then  mix  the  sugar,  water., 
and  liquorice  water,  and  boil  as  for  other  syrups, 
then  work  the  oils  in  the  syrup  when  cool. 


STATE  yiTIMLTUBAL 


IV. 

MANUFACTURE  OF  DOMESTIC  LIQUORS 


BY   CONCEALING 


THE  ODOR  OF  THE  GRAIN  OIL. 


ON  THE  MANUFACTURE  OF  DOMESTIC  LIQUORS  FROM  RECTIFIED 
WHISKEY,  BY  CONCEALING  THE  SMELL  OF  THE  GRAIN  OIL 
BY  THE  USE  OF  AROMATICS. 

WHEN  ethers  are  used,  the  barrels  should  be  closely 
bunged,  as  the  ether  will  soon  escape  by  evaporation 
if  exposed. 

The  perfume  of  the  essential  oils  are  more  lasting 
than  those  of  the  ethers.  The  objection  to  the  essen- 
tial oils  is,  that  their  odors  are  too  common,  and 
will  detect  themselves.  These  remarks  apply  more 
particularly  to  the  oils  of  cinnamon,  cloves,  aniseed, 
and  peppermint. 

The  perfumes  best  suited  to  this  purpose,  are  acetic 
and  nitric  ether,  oil  of  wintergrcen,  oil  of  lemon, 
essence  of  ambergris,  oil  of  mace  and  creasote.  The 
ethers  are  usually  found  in  two  to  five  pound  pack- 


84  CONCEALING   ODOR   OF  GRAIN   OIL. 

ages,  and  the  manufacturers'  prices  vary  from  fifteen 
cents  to  thirty  cents  a  pound,  but  when  found  at  the 
druggists,  they  are  usually  sold  for  an  advance  of  one 
hundred  per  cent. ;  this  is  partly  owing  to  the  cupidi- 
ty of  dealers,  and  the  expenses  incident  to  the  trans- 
portation of  the  article. 

Ethers  are  sometimes  largely  adulterated  with 
various  articles.  When  pure,  ether  evaporates  from 
the  hand  without  leaving  any  disagreeable  odor,  and 
evaporates  from  paper  without  leaving  any  stain  of 
grease,  color,  &c.,  &c. 

The  consumer  should,  to  prevent  imposition,  become 
familiar  with  the  nature  and  composition  of  ethers, 
See  Ethers. 

The  essential  oils  are  usually  dissolved  in  alcohol 
or  rubbed  up  well  with  dry  sugar,  and  added,  to  pre- 
vent detection  of  the  oils  by  their  odors  ;  they  should 
never  be  added  singly  or  uncombined,  owing  to  the 
similarity  existing  between  the  odor  of  pure  brandy 
and  acetic  ether.  The  detection  of  the  latter  would 
be  difficult,  and  the  same  remarks  will  apply  to  nitric 
ether  and  gin  ;  and  thus  it  will  be  seen,  that  neither 
nitric  nor  acetic  ethers  require  combinations  of 
other  perfumes  to  prevent  detection.  In  the  absence 
of  acetic,  nitric  ether  can  be  substituted  by  the  addi- 
tion of  any  sweet-scented  aromatic. 

To  give  these  liquors  the  appearance  of  age  and  a 


COGNAC    BRANDY.  85 

body,  add  to  every  forty  gallons,  from  lialf  to  two 
thirds  of  a  pint  of  the  decoction  of  slippery  elm  bark, 
which  is  made  by  boiling  one  pound  of  the  bark  with 
one  and  a  half  gallons  of  water  for  two  hours.  By 
the  addition  of  an  excessive  quantity  of  this  mucilage 
of  elm  bark,  it  will  be  observed  floating  throughout 
the  mass  of  spirit,  in  the  form  of  small  flakes.  The 
removal  of  these  flakes  is  effected  by  passing  the 
liquor  through  a  straining  bag. 

The  articles  used  for  giving  strength  to  these 
liquors,  are  grains  of  paradise,  pellitory,  sweet  spirits 
nitre,  and  a  strong  decoction  of  samqua  tea. 

The  nitre  is  the  most  dangerous  to  animal  life,  and 
should  not  be  used.  The  other  three  enumerated 
articles  are  extremely  healthy,  and  not  in  the  slight- 
est degree  are  they  injurious. 

These  liquors  will  be  greatly  improved  if  the  same 
quantity  of  refined  sugar  or  honey  is  added  to  them, 
that  is  prescribed  in  the  Formulas  for  the  finer 

liquors. 

j 

COGNAC    BRANDY. 

One  barrel  of  whiskey,  say  forty  gallons,  add  tine 
ture  of  grains  of  paradise,  one  quart ;  powdered 
catechu,  three  ounces ;  mucilage  of  slippery  elm 
bark,  two  thirds  of  a  pint  •  oil  of  lemon,  eighty  drops  ; 
well  rubbed  in  an  ounce  of  dry  white  or  brown  sugar, 


86  CONCEALING   ODOR   OF   GRAIN    OIL. 

and  added  to  the  liquor  ;  then  add  six  ounces  of 
acetic  ether.  If  this  brandy  is  desired  of  a  very  deep 
color,  it  can  be  rendered  so  by  the  addition  of  a  pint 
of  the  tincture  of  cochineal  or  sanders  wood,  and 
the  same  of  burned  sugar.  For  full  particulars  on 
Coloring,  look  under  that  head. 

NEW   YORK   BRANDT. 

Common  rectified  whiskey,  forty  gallons  ;  water, 
six  gallons  ;  tincture  of  the  grain  of  paradise,  three 
quarts  ;  decoction  of  strong  tea,  two  quarts.  Color 
with  a  quart  of  tincture  of  beet  root,  and  one  pint 
burnt  sugar,  then  add  nitric  ether,  five  ounces,  with 
ifteen  drops  of  oil  of  wintergreen,  dissolved  in  the 
ether. 

The  use  of  fine  or  delicate  aromatics,  such  as  oil  of 
wine,  orris  root,  <fec.,  would  be  lost  if  added  to  a 
spirit  containing  fusil  or  grain  oil. 

OLD   PEACH   BRANDY. 

Common  rectified  whiskey,  forty  gallons  ;  tincture 
of  grains  paradise,  three  pints  ;  powdered  catechu, 
four  ounces  ;  mucilage  of  slippery  elm,  two  thirds  of 
a  pint ;  take  half  a  pound  of  hulled  peach  kernels  or 
bitter  almonds,  and  beat  them  to  a  powder,  and  allow 
them  to  infuse  in  a  gallon  of  the  whiskey  for  nine 


CHERRY   BRANDY.  87 

days,  and  then  add  sulphuric  ether,  one  ounce  ;  acetio 
ether,  three  ounces  ;  oil  of  lemon,  fifty  drops  ;  dis- 
solve in  the  ether,  one  grain  of  ambergris  well  rubbed 
up  in  sugar,  and  the  whole  well  mixed  and  colored 
as  for  other  brandies.  But  the  new  mode  consists  of 
coloring  this  brandy  yellow,  with  a  half  ounce,  or 
more  if  the  color  is  desired  of  a  deeper  yellow,  with 
gamboge.  If  the  whiskey  used  for  this  purpose, 
should  be  bright  or  clear  of  coloring,  the  brandy  will 
be  of  a  fine  yellow  color,  but  if  the  whiskey  should 
be  colored,  as  it  usually  is,  the  tincture  of  red  san- 
ders  wood  and  burnt  sugar  should  be  added  to  bring 
the  spirit  to  the  usual  color  of  the  common  brandies, 
allowing  the  red  color  to  predominate. 

APPLE   BRANDY. 

Common  rectified  whiskey,  forty  gallons  ;  tincture 
Df  strong  tea,  half  a  gallon  ;  sulphuric  acid,  one  and 
a  half  ounces ;  acetic  ether,  five  ounces,  and  ninety 
drops  oil  of  wintergreen  dissolved  in  ether.  Color 
to  a  light  brown  with  burnt  sugar. 

CHERRY   BRANDY. 

Rectified  whiskey,  twenty  gallons ;  tincture  of 
grains  of  paradise,  one  gallon  ;  powdered  catechu, 
six  ounces;  water,  sixteen  gallons;  refined  sugar 


88  CONCEALING   ODOR    OF   GRAIN   OIL. 

from  forty  to  eighty  pounds  ;  sulphuric  acid,  four 
ounces.  Oil  of  bitter  almonds,  one  draclim  ;  oil  of 
lemon,  half  ounce  ;  twenty  drops  oil  of  cinnamon — • 
these  oils  are  to  be  dissolved  in  four  ounces  of  alco- 
hol, and  added.  The  sugar  is  to  be  dissolved  in 
sixteen  gallons  of  water.  This  is  to  be  colored  with 
one  ounce  of  cochineal,  to  digest  in  a  gallon  of  warm 
water  for  a  few  days,  or  until  the  coloring  is  com- 
pletely extracted  ;  then  add  two  ounces  of  powdered 
alum,  and  then  strain  the  infusion,  and  add  it  to  the 
brandy.  If  this  brandy  was  made  with  two  and  a 
half  to  three  pounds  of  sugar  per  gallon,  it  will  make 
a  superior  article  of  brandy,  or  if  honey  be  substi- 
tuted for  sugar,  in  the  same  proportions. 


BOURBON   WHISKEY. 

Rectified  whiskey,  thirty  gallons  ;  tincture  of 
grains  of  paradise,  one  gallon  ;  water,  9  gallons  ; 
mucilage  of  slippery  elm  bark,  one  half  pint ;  acetic 
ether,  three  ounces  ;  oil  of  wintergreen,  fifteen  drops 
dissolved  in  the  ether.  This  whiskey  has  the  color 
usual  to  all  rectified  whiskeys. 

ROANOKE    RYE   WHISKEY. 

Rectified  whiskey,   thirty  gallons ;    water,  nine 


TUSCALOOSA   WHISKEY.  8S 

gallons  ;  decoction  of  strong  tea,  one  gallon  ;  grains 
of  paradise  tincture,  half  gallon  ;  ten  drops  each 
of  the  oils  of  wintergreen  and  lemon,  are  to  be  dis- 
solved in  three  ounces  of  alcohol,  and  added.  The 
whiskey  used  in  base  of  this  formula  will  contain 
sufficient  coloring  for  the  entire  mass. 

MONONGAHELA. 

Rectified  whiskey,  thirty  gallons  :  grams  of  paradise 
tincture  one  and  a  half  gallons  ;  catechu,  five  ounces  ; 
water,  nine  gallons  •  sulphuric  acid,  one  ounce  * 
oil  of  lemon,  one  drachm,  dissolved  in  four  ounces 
of  acetic  ether  ;  rub  up  half  a  grain  of  ambergris  in 
an  ounce  of  sugar,  and  mix  the  whole.  This  whiskey 
should  have  a  slight  tinge  of  red  in  it  from  sanders 
wood.  Supposing  the  spirit  to  be  perfectly  transpa- 
rent, half  a  pint  each  of  tincture  of  red  sanders  and 
burnt  sugar  would  answer  for  coloring. 

TUSCALOOSA   WHISKEY. 

Eectified  whiskey,  thirty-nine  gallons  ;  tincture 
of  grains  of  paradise,  a  half  gallon  ;  powdered 
catechu  three  ounces  ;  fifteen  drops  of  oil  of  winter- 
green  dissolved  in  four  ounces  of  nitric  ether.  This 
whiskey  should  be  of  a  very  pale  color. 


90  CONCEALING   ODOR  OF   GRAIN   OIL. 

OLD   RYE   WHISKEY. 

Rectified  whiskey,  thirty-two  gallons ;  tincture 
of  grains  of  paradise,  three  quarts  ;  decoction  of 
strong  tea,  two  quarts ;. water,  seven  quarts;  make 
a  pint  of  common  wheat  flour  into  a  smooth  paste 
with  water,  add  this  to  the  barrel  ;  then  add  ten 
drops  oil  of  wintergreen,  dissolved  in  two  ounces 
of  alcohol.  This  whiskey  should  have  but  a  slight 
color,  partaking  of  a  reddish  derived  from  sanders 
wood. 

The  most  convenient  mode  of  preparing  the  tinc- 
ture of  sanders  wood  is  to  infuse  the  wood  in  a  pul 
verised  state  in  clear  whiskey*  if  the  tincture  should 
appear  heavy  or  cloudy,  it  will  have  to  be  filtered 
through  sand  ;  but  if  the  sanders  wood  contains  no 
impurities,  and  the  spirit  that  is  used  for  digesting 
it  is  bright  and  clean,  the  cloudiness  alluded  to  will 
be  prevented.  The  burnt  sugar  should  be  strained 
before  using. 

SCOTCH   WHISKEY. 

Rectified  whiskey,  thirty-nine  gallons  ;  tincture 
of  grains  of  paradise,  half  gallon  ;  powdered  catechu, 
three  ounces.  Color  with  burnt  sugar,  and  add 
thirty  drops  creasote* 


IRISH  WHISKEY.  91 

TAISH   WHISKEY. 

Rectified  whiskey,  thirty-nine  gallons  ;  tincture 
;of  grains  of  paradise,  three  pints  ;  powdered  catechu, 
three  ounces ;  tincture  of  pellitory,  two  ounces  ; 
creasote,  thirty  drops.  Color  with  burnt  sugar  as 
for  common  whiskey.  These  two  last  named  liquors 
should  be  put  up  in  the  same  packages  that  the 
genuine  was  imported  in. 

This  mode  of  making  liquors,  viz.  by  concealing 
the  grain  oil,  is  at  best  but  a  poor  one  ;  for  the  sale 
of  them  is  dependent  entirely  on  the  ignorance  and 
simplicity  of  the  purchaser,  yet  this  class  of  liquors 
are  sold  at  the  auctions,  and  probably  are  as  remu- 
nerative as  the  more  expensively  prepared  liquors. 

Liquors  prepared  with  the  view  of  being  sold  at 
an  auction,  should  possess  at  least  three  qualifica- 
tions, viz.  a  fine  transparent  color,  and  a  good  body 
and  bead  ;  the  first  can  be  given  by  proper  atten- 
tion to  the  coloring  materials  used,  for  extracting 
the  coloring  matter  from  the  substance  with  a  fluid 
that  is  of  itself  perfectly  transparent,  and  then 
if  it  should  appear  cloudy  or  muddy,  it  should  be 
strained  through  flannel  or  filtered  through  sand. 
Manufacturers  experience  more  difficulty  with  the 
brandy  coloring,  or  burnt  sugar,  as  it  is  usually  found 
in  commerce,  than  they  do  with  any  other  coloring 


92  CONCEALING   ODOR   OF   GRAIN   OIL. 

material.  The  spirit  colored  with  it,  presents  to  the 
naked  eye,  minute  particles  of  impurities  which  give 
to  the  spirit  a  dull,  heavy,  cloudy  appearance.  These 
impurities  will  have  to  be  removed  by  passing  the 
coloring  through  the  sand  filterer.  To  obviate  these 
difficulties,  the  manufacturer  should  prepare  the 
coloring  either  from  refined  or  fair  brown  sugar  ;  the 
coloring,  if  made  from  refined  sugar,  is  usually  pre- 
pared for  coloring  bottled  liquors. 

The  chapter  on  Starch  Filtration,  offers  an  econo- 
mical mode  for  giving  both  a  body  and  bead  to  all 
kinds  of  liquors,  and  more  particularly  to  low  proof 
liquors.  This  body  more  than  compensates  for  the 
deficiency  of  strength  that  may  be  apparent,  but  in 
contemplating  the  mild  and  pleasant  taste  of  the 
spirit,  the  deficiency  of  strength  is  lost  sight  of. 

HOLLAND    GIN. 

Uncolored  whiskey,  thirty-five  gallons  ;  tincture 
of  grains  paradise,  three  quarts  ;  nitric  ether,  four 
ounces;  oil  of  juniper,  one  drachm.  Dissolve  the  oil 
in  the  ether,  and  mix. 

NEW   YORK   GIN. 

Clear,  bright  whiskey,  thirty  gallons ;  clear  bright 
tincture  of  the  grains  of  paradise,  one  gallon  j  water, 


COGNAC   BRANDY.  93 

ten  gallons  ;  oil  of  juniper,  one  draclim.  Dissolve  in 
two  ounces  of  alcohol. 

The  tincture  of  the  grains  of  paradise  should  bo 
well  strained,  to  insure  transparency.  The  most 
common  mode  of  treating  gin,  is  to  add  about  twelve 
ounces  of  sweet  spirits  nitre  to  every  thirty  gallons 
of  spirit.  This  gives  an  artificial  strength,  but  the 
nitre  is  injurious  to  health. 

A  bead  can  be  given  to  these  liquors  when  needed. 

See  the  Formula  for  the  Beading  Mixture. 

* 

DOMESTIC    BRANDY. 

JVeio  York  Brandy. — Cleansed  alcohol,  thirty  gal- 
lons ;  water,  forty  gallons ;  tincture  of  Guinea  pep- 
per, two  gallons  ;  mix  nitric  ether,  two  ounces  ;  acetic 
ether,  three  ounces  ;  one  ounce  sulphuric  acid.  Color 
with  red  beets  and  burnt  sugar. 

COGNAC   BRANDY. 

Cleansed  alcohol,  forty  gallons  ;  water,  thirty-five 
gallons  ;  one  gallon  of  strong  tea,  and  one  gallon  of 
tincture  of  grains  of  paradise  ;  twenty  pounds  white 
or  clarified  sugar,  dissolved  in  the  thirty-five  gallons 
of  water  before  adding  to  the  spirit ;  add  two  quarts 
of  prune  spirit,  and  three  ounces  of  acetic  ether. 
Color  with  a  quart  of  burnt  sugar,  and  a  pint  of 
tincture  of  sanders  wood.  "  This  is  strong  brandy. 


94  CONCEALING   ODOR  OF  GRAIN  OIL. 

PINEAPPLE    BRANDY. 

Clean  alcohol,  thirty-five  gallons ;  watei,  forty 
gallons  ;  mix.  Tincture  of  the  grains  of  paradise,,  one 
gallon  ;  tincture  of  pellitory,  one  pint ;  six  common 
sized  red  beets,  sliced  ;  one  and  a  half  pints  of  r,ugar 
coloring  ;  five  ounces  of  butyric  ether.  If  this,  is  not 
convenient,  add  two  quarts  of  Jamaica  rum,  and  six 
ounces  of  acetic  ether,  with  five  drops  of  oil  of  cloves 
rubbed  up  in  a  couple  of  ounces  of  sugar,  and  mix.. 

PEACH   BRANDY. 

Clean  alcohol,  seventy  gallons  ;  watei,  fifty-five 
gallons  ;  one  and  a  half  ounces  of  English  saffron,  or 
the  same  of  gamboge  ;  five  gallons  of  honey,  or  sixty 
pounds  of  white  or  clarified  sugar  ;  this  is  to  be  dis- 
solved in  the  above  mentioned  water  before  adding  ; 
add  fifteen  drops  of  creasote ;  balsam  of  Peru,  half 
ounce  ;  essence  of  lemon,  a  wine  glass  full ;  essence  of 
orange  peel,  half  ounce.  The  saffron  or  gamboge 
should  be  suspended  in  the  spirit,  which  will  obviate 
the  necessity  of  straining  the  liquid. 

Burnt  sugar,  &c.,  is  no  longer  used  for  peach  brandy, 
but  those  preferring  it  can  color  as  for  other  brandy. 

The  above  receipt  furnishes  a  really  fine  sample  of 
*'  old  peach."  It  will  have  a  fine  body,  pleasant  taste, 


APPLE   BRANDT. 

and  approved  flavor.  This  is  sold  for  a  distilled 
spirit,  and  is  branded  on  the  head  to  the  effect  that 
it  is  the  product  of  some  high  sounding,  though 
imaginary  distillery. 

Some  manufacturers  flavor  this  brandy  with  essence 
of  almonds,  and  a  small  portion  of  ether  ;  others, 
again,  make  use  of  ethers  and  water  of  ammonia  ;  and 
others,  of  rum  and  essence  of  wintergreen  ;  and,  in 
fact,  every  operator  has  a  formula  of  his  own.  and 
the  receipt  is  good  enough  until  the  product  is  found 
unsalable.  In  America,  almost  every  one  is  ac- 
quainted with  peach  brandy.  JLnd  the  aromatics 
should  be  added  in  minute  quantities. 

APPLE    BRANDT. 

Clean  alcohol,  twenty  gallons ;  water,  twenty 
gallons  ;  strong  decoction  of  grains  of  paradise,  one 
quart ;  tincture  of  pellitory,  half  pint  ;  three  ounces 
each  of  sulphuric  and  acetic  ether  ;  one  ounce  each 
of  essence  of  vanilla  ;  tincture  of  sanders  wood,  one 
pint  ;  burnt  sugar,  one  pint. 

The  above  brandy  can  be  manufactured  at  as  low 
a  figure  as  could  be  desired,  if  the  tincture  of  grains 
of  paradise  and  tincture  pellitory  be  substituted  for' 
alcohol. 

Apple  brandy  belongs  to  that  class  of  liquors  that 


-.' 


96  CONCEALING   ODOR   OF   GRAIN   OIL. 

pays  but  a  small  percentage,  and,  therefore,  is  scarcely 
worth  noticing  ;  yet  it  is  desirable  that  the  manufac- 
turer should  possess  a  knowledge  of  it.  This  brandy 
will  be  greatly  improved  by  the  addition  of  honey  or 
sugar,  in  the  proportion  of  four  gallons  to  forty  gal- 
lons of  the  spirit.  A  cheaper  article  of  this  brandy 
is  made  of  common  rectified  whiskey,  thus  :  to  forty 
gallons  of  whiskey,  add  eight  ounces  of  acetic  acid  ; 
one  ounce  of  sulphuric  acid,  three  sliced  red  beets, 
one  pint  of  burnt  sugar,  coloring  ;  add  a  pint  of 
wheat  or  rice  flour,  slightly  scorched  over  the  fire,  to 
the  liquor,  and  allow  it  to  stand  for^ten  days.  The 
flour  can  be  suspended  in  the  spirit,  by  being  tied  up 
in  a  piece  of  muslin  and  hung  in  the  barrel. 

CHERRY   BRANDY. 

Rectified  whiskey,  one  hundred  gallons  ;  honey, 
eight  gallons  ;  clarified  sugar,  thirty  pounds  ;  bruis- 
ed bitter  almonds,  one  pound  ;  cloves,  one-half  ounce  ; 
cassia,  one  ounce  ;  bruised  nutmegs,  two  ounces  ;  in- 
fuse two  ounces  of  cochineal  in  two  gallons  of  warmed 
water  for  a  few  days,  until  the  coloring  is  extracted, 
and  add  one  pint  of  sugar  coloring,  and  two  ounces 
of  sulphuric  acid.  The  above  is  usually  put  up  in 
ten  gallon  kegs. 


IMITATION   OF  JAMAICA   BUM.  97 

CHERRY   BRANDY   (CHEAP). 

Corn  whiskey,  twenty  gallons  ;  water,  seventeen 
gallons ;  loaf  sugar,  twenty-five  to  fifty  pounds ; 
tincture  of  grains  of  paradise,  one  and  a  half  gallons  ; 
pellitory,  one  pint  ;  five  ounces  of  ground  mustard, 
one-half  ounce  of  sulphuric  acid  ;  cloves,  one-half 
ounce,  bruised  ;  cassia,  one  ounce  ;  one-half  pound 
bruised  bitter  almonds.  Color  with  six  red  beets, 
sliced,  and  one-half  pint  of  burnt  sugar  coloring.  If 
the  acid  in  either  of  the  above  is  not  clearly  percep- 
tible to  the  palate,  it  should  be  added  until  it  is. 

RUM. 

The  best  is  Jamaica  rum.  This  rum  is  indebted  to 
the  mode  of  its  distillation  for  its  superiority,  which 
consists  in  conducting  the  process  of  distillation 
very  slowly. 

IMITATION   OF  JAMAICA  RUM. 

Clean  proof  spirit,  100  gallons ;  sugar  refined, 
dissolved  in  five  gallons  water,  sixty  pounds  ;  pale 
ale,  five  gallons  ;  sulphuric  acid,  two  ounces  ;  Jamai- 
ca rum,  eight  to  twelve  gallons  ;  acetic  ether,  eight 
ounces  ;  burnt  sugar,  one  and  a  half  pints  ;  tincture 
of  sanders,  half  a  pint. 

5 


98  CONCEALING   ODOR   OF    GRAIN   OIL. 

ST.    CROIX    RUM. 

Clean  spirit  proof,  100  gallons  ;  refined  &ugai,  dis- 
solved in  five  gallons  water,  fort)  pounds  ;  catechu, 
five  ounces  ;  spirit  of  vanilla,  a  tumbler  or  glass  full  j 
acetic  acid,  five  ounces  ;  Jamaica  rum,  five  gallons ; 
color  as  above,  or  leave  it  transparent ;  add  half  a 
gallon  tincture  grains  of  paradise,  and  one  and  a 
half  ounces  sulphuric  acid. 

NEW  ORLEANS  RUM. 

Clean  proof  spirit,  one  hundred  gallons  ;  refined 
sugar,  dissolved  in  five  gallons  of  water,  fifty 
pounds  ;  tincture  grains  of  paradise,  half  a  gallon  ; 
powder  catechu,  five  ounces  ;  sulphuric  acid  two 
ounces  :  Jamaica  rum,  five  gallons  ;  acetic  acid,  ten 
ounces  ;  ten  drops  oil  of  cinnamon,  dissolved  in  al- 
cohol. , 

NEW  ENGLAND    RUM. 

Whiskey,  one  hundred  gallons  ;  refined  sugar,  dis- 
solved in  four  gallons  of  water,  thirty  pounds  ;  sul- 
phuric acid,  two  ounces  ;  oil  of  cinnamon,  ten  drops, 
dissolved  in  alcohol  ;  acetic  ether,  ten  ounces ;  Ja- 
maica rum,  five  gallons.  Mix. 

These  liquors  can  be  colored,  if  desired.     The 


RUM   SHRUB.  99 

New  Orleans  rum  is  usually  transparent ;  the  same 
proportions  as  for  other  liquors,  using  cochineal  and 
burnt  sugar. 

RUM  SHRUB. 

Tartaric  acid,  five  pounds ;  refined  sugar,  Oil 
hundred  pounds  ;  oil  of  lemon,  four  drachms  ;  put 
them  into  an  eighty  gallon  cask,  and  add  water  ten 
gallons  ;  rurnage  until  the  sugar  and  acid  are  dis- 
solved, then  add  proof  rum,  twenty  gallons  ;  water, 
thirty-five  gallons  ;  coloring,  one  quart  fine  with 
twelve  eggs  ;  if  twelve  oranges,  and  five  ounces  of 
"bitter  almonds  be  added,  it  will  improve  the  flavor. 

RUM  SHRUB. 

Sugar,  two  hundred  pounds,  dissolved  in  fifty  gal- 
Ions  of  water  j  add  rum,  thirty  gallons  ;  oranges 
sliced,  twelve ;  two  dozen  sliced  lemons ;  cassia 
bruised,  half  an  ounce ;  cloves  bruised,  half  an 
ounce  ;  bitter  almonds,  eight  ounces  ;  tincture  of  the 
grains  of  paradise,  and  as  much  tartaric  acid  as  may 
be  necessary  to  give  it  the  required  acidity ;  let  it 
stand  for  a  week,  and  fine  with  twenty  eggs,  shells 
yellows,  and  whites. 


100     CONCEALING  ODOR  OP  GRAIN  OIL. 
GIN. 

Holland  Gin. — Clean  spirit,  one  hundred  gallons  ; 
one  and  a  half  ounces  of  juniper  oil,  dissolved  in 
half  a  glass  of  alcohol  ;  half  an  ounce  angelic  es- 
sence ;  filter  twenty  gallons  of  the  clean  spirit 
through  starch,  this  is  to  give  the  whole  mass  a 
body. 

SCHIEDAM  SWAN. 

Clean  spirit,  one  hundred  gallons ;  refined  sugar, 
forty  pounds  ;  add,  after  dissolving  in  a  few  ounces 
of  alcohol,  two  ounces  oil  of  juniper  ;  oil  of  corian- 
der, half  an  ounce  :  nitric  ether,  four  ounces ;  dis- 
solve the  sugar  in  four  gallons  of  water,  and  mix 
the  ingredients  with  the  spirit. 

ENGLISH    GIN. 

Clean  spirit,  one  hundred  gallons  ;  three  gallons 
honey,  and  twenty  pounds  sugar,  dissolved  in  five 
gallons  water  ;  two  ounces  oil  of  juniper,  dissolved 
as  above,  and  spirit  of  vanilla  six  ounces  ;  bruised 
bitter  almonds,  one  pound  ;  digest  the  almonds  in 
two  gallons  of  the  spirit  for  forty-eight  hours,  then 
Btrain  and  mix. 

The  clean  spirit  contemplated  in  these  formulas, 


NEW   YORK    GIN — CHEAP.  101 

is  spirit  of  about  the  strength  of  common  proof  spi- 
rit, containing,  say  from  forty-three  to  forty-nine  per 
cent,  of  alcohol. 


NEW-  YORK  GIN. 

Clean  whiskey,  one  hundred  gallons  ,  oil  of  juni- 
per, two  ounces,  dissolved  in  three  ounces  of  alco- 
hol ;  a  few  drops  of  turpentine  are  sometimes  added. 

ROSE   GIN. 

Clean  whiskey,  one  hundred  gallons  ;  two  ounces 
oil  of  juniper,  dissolved  in  two  ounces  of  alcohol ; 
nitric  ether,  twelve  ounces. 

NEW  YORK   GIN — CHEAP. 

Clean  whiskey,  sixty  gallons  ;  water,  forty  gal- 
lons ;  tincture  grains  of  paradise,  two  gallons  ;  tinc- 
ture of  mustard,  half  a  gallon  (tincture  of  mustard 
is  made  by  digesting  one  pound  of  ground  mustard 
in  half  a  gallon  of  whiskey,  for  thirty-six  hours);  one 
ounce  of  sulphuric  acid  ;  two  ounces  oil  of  juniper, 
dissolved  in  half  a  pint  of  alcohol ;  nitric  ether,  six 
ounces  ;'  fine  this  by  the  addition  of  four  ounces  of 
powdered  alum. 

Gin  Cordial. — Of  the  oil  of  bitter  almonds,  sul- 


102      CONCEALING  ODOR  OF  GRAIN  OIL. 

phuric  acid,  turpentine,  and  juniper,  half  a  drachm 
each  ;  dissolve  these  in  alcohol,  fifteen  gallons  clean 
spirit,  and  add  one  drachm  coriander  seed,  two 
ounces  bruised  orris  root,  ten  pounds  of  sugar,  dis- 
solved in  four  gallons  of  water  ;  mix  the  whole. 

WHISKEY. 

Pure  Irish  and  Scotch  whiskey  contain  about 
fifty-two  to  fifty-five  per  cent,  of  alcohol,  which 
would  be  equal  in  strength  to  pure  French  brandy. 

The  fancy  brands  of  American  whiskey  contain 
from  thirty  to  forty-eight  per  cent,  of  alcohol.  A 
choice  article  of  whiskey,  which  would  not  require 
the  addition  of  foreign  substances,  should  contain 
fifty -two  per  cent,  of  alcohol,  freed  of  its  grain  oil ; 
the  aromatics  necessary  in  the  production  of  this 
•whiskey,  will  conceal  a  considerable  portion  of  grain 
oil. 

Novices  are  apt  to  disregard  all  rules  in  adding 
foreign  substances  to  liquors,  acting  under  the  im- 
pression that  each  substance  imparts  a  peculiar  vir- 
tue, and  the  mistake  is  not  obvious  until  the  liquid 
has  been  spoiled. 

Experience  has  long  since  proven,  that  saccharine 
matter  and  starch  will  impart  all  the  necessary  and 
most  desirable  qualities  to  plain  spirit. 


IRISH  WHISKEY — CHEAP.  103 

SCOTCH  WHISKEY. 

Clean  spirit,  ninety-two  gallons  ;  water,  thirty-five 
gallons  ;  honey,  dissolved  in  three  gallons  of  water, 
six  gallons  ;  creasote,  fifty  drops  ;  color  slightly 
with  burnt  sugar. 

SCOTCH   WHISKEY — CHEAP. 

Rectified  whiskey,  thirty  gallons  ;  creasote,  ten 
drops  ;  tincture  grains  of  paradise,  one  quart  decoc- 
tion of  strong  tea  (see  directions  for  making),  three 
quarts  ;  thirty-five  pounds,  or  less,  of  clarified  sugar, 
dissolved  in  eight  gallons  of  water  ;  mix  the  whole, 
and  color  with  a  pint  of  tincture  of  sanders,  and 
the  same  of  burnt  sugar  coloring. 

IRISH   WHISKEY. 

Cleaned  alcohol,  ninety-two  gallons  ;  water,  thir- 
ty-five gallons  ;  refined  sugar,  thirty  pounds,  dissolved 
in  six  gallons  of  water  ;  creasote,  thirty  drops  ;  wa- 
ter of  ammonia;  two  ounces. 

IRISH   WHISKEY — CHEAP. 

Rectified  whiakey,  thirty  gallons  ;  grains  of  para- 
dise tincture,  three  quarts  ;  catechu,  two  ounces ; 


104      CONCEALING  ODOR  OF  GRAIN  OIL. 

creasote,  ten  drops  ;  water,  five  gallons  ;  mix  the 
liquor  before  it  is  charged  with  any  of  the  articles. 
It  should  be  passed  through  a  bed  composed  of 
ground  oatmeal,  or  of  ground  rice,  or  of  a  mass 
composed  of  three  parts  of  unground  rice,  to  one 
part  of  wheat  flour.  This  bed  should  be  about 
twelve  inches  in  depth,  and  for  convenience  can  be 
arranged  in  an  empty  whiskey  barrel.  Full  instruc- 
tions for  this  will  be  found  under  the  head  of  "  Fil- 
tering." The  spirit  should  pass  with  rapidity 
through  the  filter,  and  if  it  conies  off  too  highly 
charged  with  starch,  it  should  have  clean  spirit  ad- 
ded until  the  starch  becomes  dissipated,  or  is  not 
perceptible  to  the  naked  eye  ;  or  if  «the  spirit  should 
be  too  heavy,  or  cloudy,  run  it  through  the  sand  fil- 
ter alone,  until  it  comes  out  bright.  The  amount 
of  flour  necessary  to  impart  the  desired  flavor  to  the 
spirit,  is  not  distinguishable  by  the  naked  eye  ;  and 
neither  should  the  liquor  have  the  slightest  tinge  im- 
parted to  its  original  color. 

OLD    ROANOKE   WHISKEY. 

Rectified  whiskey,  thirty-five  gallons  ;  honey,  three 
gallons  ;  decoction  of  strong  {ea,  one  quart ;  of  bitter 
almonds,  bruised,  eight  ounces  (the  almonds  should 
not  be  rancid,  as  they  leave  an  unpleasant  taste  oil 


TUSCALOOSA   WHISKEY.  105 


the  palate);  creasote,  six  drops  ;  oil  of  wintergreen, 
ten  drops,  dissolved  in  an  ounce  of  alcohol.  If  the 
above  liquid  is  to  be  filtered  through  starch,  the 
honey  may  be  dispensed  with.  The  bitter  almonds 
give  to  this  whiskey  that  peculiar  nutty  flavor  ont 
which  its  celebrity  rests.  The  three  gallons  of  honeyl 
are  to  be  dissolved  in  two  gallons  of  water,  and 
added  ;  thus  making  the  mass  into  forty  gallons. 

OLD   RYE   WHISKEY. 

Clean  whiskey,  one  hundred  gallons  ;  water,  twenty 
gallons  ;  honey,  five  gallons,  —  mix  ;  wintergreen, 
twenty-five  drops,  dissolved  in  alcohol,  ten  ounces  ; 
acetic  ether,  five  ounces  ;  one  pint  tincture  sanders, 
one  pint  sugar  coloring. 

TUSCALOOSA   WHISKEY. 

Starch  filtered  rectified  whiskey,  one  hundred  gal- 
lons ;  pale  ale,  four  gallons  ;  Jamaica  rum,  three  gal- 
lons. This  should  be  colored  very  slightly,  as  the 
spirit  used  may  contain  sufficient  coloring  for  the 
whole.  This  whiskey  usually  comes  in  half  barrels, 
and  stands  deservedly  high  with  consumers  ;  as  yet 
it  only  has  a  local  reputation. 


106      CONCEALING  ODOR  OF  GRAIN  OIL. 
MONONGAHELA  WHISKEY. 

Starch  filtered  whiskey,  one  hundred  gallons  ; 
water,  twenty-five  gallons  ;  decoction  of  strong  tea 
two  gallons  ;  tincture  of  grains  of  paradise,  one  gal- 
lon ;  sanders  wood,  one  quart ;  burnt  sugar,  one 
quart. 

MONONGAHELA  WHISKEY  FOB  BOTTLING. 

Clean  spirit,  five  gallons ;  honey,  one  gallon  ; 
water  to  dissolve  honey,  half  gallon  ;  bruised  bitter 
almonds,  six  ounces  ;  rum,  one  quart ;  catechu,  one 
ounce  ;  spirit  of  vanilla,  fifty  dropfe  ;  half  pint  tinc- 
ture of  cochineal ;  and  half  pint  clean  burnt  sugar. 
This  is  a  superb  liquor,  and  of  fiue  color. 

MONONGAHELA   RYE   WHISKEY. 

Starch  filtered  whiskey  proof,  one  hundred  gal- 
lons ;  water,  twenty  gallons  ;  decoction  of  strong 
tea,  two  gallons  ;  tincture  of  grains  of  paradise,  one 
gallon  ;  two  grains  of  ambergris,  dissolved  in  hot 
alcohol,  or  well  rubbed  in  a  small  portion  (say  two 
ounces)  of  sugar  j  acetic  ether,  eight  ounces.  If  the 
whiskey  originally  contained  no  coloring,  make  use 
of  burnt  sugar  alone,  and  color  to  suit  fancy.  As  a 


OLD   BOURBON   WHISKEY.  107 

general  rule  these  whiskeys  are  not  to  be   highly 
colored. 

OLD   BOURBON   WHISKEY. 

Starch  filtered  clean  spirit,  one  hundred  gallons  ; 
water,  twenty-five  gallons  ;  strong  tea,  one  gallon  ; 
tincture  grains  of  paradise,  one  gallon  ;  thirty  drops 
wintergreen  oil,  dissolved  in  one  ounce  alcohol. 

OLD   BOURBON  FOR  BOTTLING. 

Clean  spirit,  five  gallons  ;  honey,  one  gallon,  dis- 
solved in  half  gallon  water  ;  expressed  juice  of  dried 
peaches,  two  quarts ;  sulphuric  acid,  one  ounce ; 
spirit  of  nutmegs,  half  pint ;  acetic  ether,  two 
ounces ;  oil  of  wintergreen,  four  drops,  well  rubbed 
up  in  sugar,  and  added.  This  is  colored  with  half  a 
pint  of  the  tincture  of  cochineal,  and  the  same  of 
burnt  sugar.  If  the  sulphuric  acid  should  be  objec- 
tionable, a  quart  of  common  vinegar  can  be  added 
The  object  of  the  acid  in  liquors,  has  been  fully  ex 
plained  under  the  head  of  Acids  in  Liquors. 

When  it  is  desired,  these  liquors  can  be  manufac- 
tured at  a  low  figure  by  the  filtering  process,  and 
the  free  use  of  pellitory,  tea,  and  grains  of  paradise. 
These  inferior  liquors  should  be  well  colored,  and  in 
neat  packages  and  neatly  marked.  For  directions 


108  CONCEALING   ODOR   OF  GRAIN   OIL. 

on  barrelling  liquors,  look  under  the  head  of  Barrel- 
ling Liquors,  &c.,  &c. 

RECTIFIED   WHISKEY 

Consists  of  from  forty  to  forty-five  per  cent,  of  alco- 
hol, and  is  known  as  single  and  double  rectified 
whiskey  ;  and  probably  the  only  difference  between 
them  is  to  be  found  in  their  names,  as  there  is 
but  little  or  none  in  their  relative  properties.  It  is 
possible  that  the  double  rectified  whiskey  may  contain 
less  essential  oil  than  single  rectified,  by  virtue  of 
having  passed  through  the  rectifier  for  the  third 
time  ;  and  this  was  a  positive  necessity,  as  the  recti- 
fiers were  nearly  exhausted  •  and  thus  it  will  be 
observed  that  three  courses  of  filtration  in  exhausted 
rectifiers,  are  equivalent  to  one  filtration  through 
new  rectifiers.  For  arranging  rectifiers,  and  all 
information  of  interest  upon  this  subject,  see  under 
the  head  of  "  Removal  of  Grain  Oil." 

Rectified  whiskey  always  contains  a  greater  or  less 
portion  of  stimulus  for  the  palate,  either  in  the  form 
of  pepper,  pellitory,  or  the  astringent  properties  01 
tea. 

•- 

COMMON   RECTIFIED   WHISKEY. 

This  whiskey  is  noticed  under  the  head  of  low 


FUSEL   OR    GRAIN    OIL.  109 

proof  spirit.  It  contains  about  twenty  per  cent,  of 
alcohol,  and  the  deficient  alcohol  is  supplied  from  the 
usual  articles  used  for  giving  artificial  strength  to 
spirits. 


FUSEL   OR  GRAIN  OIL. 

This  oil  is  always  present  in  the  production  of 
alcoholic  fermentation,  and  is  an  ingredient  in  spirit 
distilled  from  grain  and  potatoes.  Grain  spirit  con- 
tains one  part  in  five  hundred  by  measurement. 
Fusel  oil  is  an  oily,  colorless  liquid,  of  a. strong, 
disagreeable  odor,  and  acrid,  burning  taste.  It  is 
soluble  in  a  very  small  proportion  of  water,  but  in 
all  proportions  in  alcohol. 

There  has  been  a  multiplicity  of  plans  proposed, 
and  numerous  theoretical  suggestions  offered,  for  the 
removal  of  grain  oil  for  manufacturing  purposes. 
We  will  notice  a  few  of  them.  The  first  consists  in 
saponifying  "the  oil  by  the  aid  of  caustic  potassa,  ren- 
dering the  oil  of  a  soapy  consistency,  or  forming  the 
oil  into  flocculent  particles,  that  would  be  easily  sepa 
rated  from  the  spirit  by  straining.  Unfortunately 
for  this  theory,  the  potassa  combines  with  the  spirit, 
and  forms  an  alkaline  solution. 

The  other  plans  consisted  of  filtration  through 
chloride  of  lime,  magnesia,  &c.; — they  have  all  been 


110      CONCEALING  ODOR  OF  GRAIN  OIL. 

rejected  as  impracticable.  The  most  feasible  one, 
however,  was  the  destruction  of  the  oil  by  means 
of  nitrate  of  silver ;  the  oil,  on  coming  in  contact 
with  the  silver,  subsides  in  the  form  of  a  black  pow- 
der, and  the  powder  to  be  separated  by  straining, 
and  the  silver  to  be  recovered  by  the  use  of  nitric 
acid. 

Animal  and  vegetable  charcoal  are  to  be  preferred, 
as  presenting  innumerable  advantages  over  any  other 
articles  whose  uses  involve  a  chemical  knowledge. 
The  action  of  charcoal  is  simple,  and  adapted  to  the 
comprehension  of  all,  being  mechanical,  when  used 
for  grain  oil,  as  it  acts  by  absorption.  For  full  infor- 
mation see  Charcoal  Filterers. 

The  last  process  consists  in  concealing  the  oil,  by 
infusing  an  article,  tfte  aroma  of  which  conceals  the 
odor  of  the  grain  oil. 

Our  list  of  aromatics,  either  singly  or  combined, 
furnishes  some  tempting  inducements  to  those  dis- 
poseed  to  deal  in  this  manner. 

Another  process,  involving  but  a  trifling  expense, 
consists  in  filtering  the  spirit  through  a  body  of 
wheat  bran,  from  eight  to  twelve  inches  in  depth. 
The  liquid  as  it  passes  off  is  somewhat  heavy  in 
color  ;  finings  will  remove  this.  To  obviate  this, 
oat  meal  is  used  to  the  same  depth  as  the  brau  in 
ike  filter.  By  some  rice  is  used  in  alternate 


REMOVAL   OF   GRAIN    OIL   BY   FILTRATION.       Ill 

layers,  the  better  to  enable  the  fluid  to  pass  off 
rapidly.  This  process  gives  to  the  spirit  a  luscious 
taste,  a  fine  bead,  and  is  decidedly  the  most  economi- 
cal mode  that  is  in  use  for  the  manufacture  of  low 
proof  spirits. 


REMOVAL   OF   GRAIN   OIL   BY   FILTRATION. 

Arranging  the  Stands  or  Rectifiers. — The  material 
used  for  stands  or  filters  may  be  adapted  to  all 
circumstances,  thus  :  water  casks,  pipes,  barrels,  dec., 
will  answer  as  well  as  the  regular  filter.  The  only 
objection  to  the  barrels  is  the  loss  of  the  liquid  and 
labor  consequent  upon  the  frequent  filtrations  neces- 
sary for  the  effectual  removal  of  the  grain  oil,  whereas 
a  cistern  of  sufficient  dimensions  would  obviate  this 
difficulty. 

The  greater  the  surface  presented  to  the  action  of 
the  fluid,  the  greater  the  benefit.  Usually,  in  all 
large  establishments  in  America  arid  Europe,  the 
stands  vary  in  size,  say  from  twelve  to  thirty  feet  in 
height,  and  six  to  twelve  feet  in  diameter.  Again, 
others  give  the  preference  to  filters  six  feet  high  ; 
a  series  of  these  are  arranged  from  the  fourth  or  fifth 
story  to  the  basement.  These  are  packed  alternately 
with  charcoal  and  bone  black  ;  the  two  last  stands 
being  packed  with  charcoal  alone,  which  removes  the 


112       CONCEALING  ODOR  OF  GRAIN  OIL. 

ammouiacal  taste  and  fetor  peculiar  to  spirit  filtered 
through  bone  black. 

In  small  establishments,  stands  twelve  feel  high, 
and  six  to  ten  feet  in  diameter,  will  answer.  The  most 
simple  and  economical  stands  are  made  of  barrels,  so 
arranged  at  their  bottoms  with  pipes,  that  the  liquid 
flows  from  one  barrel  to  the  other,  of  course  acting 
on  the  charcoal  in  its  course,  regardless  of  their  out- 
ward structures.  All  stands  are  arranged,  internally, 
alike,  viz.  in  having  a  false  bottom  perforated  with 
half  inch  holes.  This  false  bottom  rests  from  about 
four  to  eight  inches  above  the  main  bottom,  according 
to  the  size  of  the  stand ;  for  example,  if  a  common 
cask  or  barrel  is  used  for  a  stand,  the  space  between 
the  two  heads  need  not  be  more  than  four  inches, 
whereas  a  stand  thirty  feet  in  height  would  require  a 
space  of  eight  to  ten  inches.  The  number  of  holes 
in  the  false  bottom  are  generally  about  twelve  to 
twenty  to  the  square  foot;  and  beneath  this  false 
bottom  should  be  fitted  one  or  more  faucets,  as  the 
operator  may  deem  fit  for  the  convenience  of  drawing 
off  the  spirit.  This  false  bottom  should  be  securely 
braced  from  the  main  bottom,  as  the  entire  weight  of 
the  contents  comes  upon  it.  The  first  process  towards 
packing,  consists  in  laying  a  blanket  over  the  perfo- 
rated bottom,  which  prevents  the  passage  of  any  sub- 
stance whatever.  On  this  blanket,  place  clean,  wash- 


REMOVAL   OF    GRAIN   OIL   BY   FILTRATION.       113 

ed,  sharp,  white  sand,  to  the  depth  of  ten  to  twenty- 
five  inches,  according  to  the  size  of  the  stand.     The 
object  of  the  sand  is  to  remove  any  particles  of  color- 
ing matter  that  the  liquid  may  have  acquired  in  its 
passage  through  the  charcoal,  and  the  liquid  passes 
off  perfectly   transparent — and   all   that   does   not, 
should  be  returned  until  it  does.     A  second  blanket 
is  now  placed  upon  top  of  the  sand  ;  this  prevents 
particles  of  charcoal  being  forced,  by  hydraulic  pres- 
sure, through  the   sand.     The  stand  is  now  to  be 
filled  from  this  blanket  up  two  thirds  full,  or  to  with- 
in fifteen  or  twenty  inches  of  the  top,  with  either 
bone  black  or  charcoal,  for  reasons  known  to  the 
reader.     Bone  black  is  objectionable,  and  many,  from 
motives  of  economy,  prefer  charcoal,  which  can  be 
found  in  all  large  commercial  cities,  prepared  for  the 
manufacturers  of  liquors.     Almost  all  kinds  of  char- 
coal will  answer,  except  that  prepared  from  pine, 
which  not  being  sufficiently  carbonized,  imparts  to 
the  liquid  a  turpentinish  taste  and  odor.     Any  wood 
that  imparts  taste  or  color  to  spirit,  is  unsuitable  to 
any  of  the  purposes  of  the  manufacturer  of  liquors. 
The  common  charcoal  of  the  country,  prepared  from 
chestnut,  walnut,  ash,  oak,  beech,  <fcc.,  needs  no  other 
preparation  than  pulverizing  to  small  particles,  one 
third  smaller  in  size  than  a  garden  pea,  and  to  sepa- 
rate by  sifting  the  fine  powder  consequent  upon  pul- 


114       CONCEALING  ODOR  OF  GRAIN  OIL. 

verization,  which,  if  allowed  to  remain,  would  render 
the  liquor  "  inky."  The  stand  or  filter  being  filled 
as  above,  a  blanket  or  gunny  bags  are  spread  over 
the  whole,  and  a  well  fitting  and  strongly  secured 
perforated  head  is  placed  on  the  charcoal.  The  ob- 
ject of  the  perforations  in  the  head,  is  to  cause  the 
liquid  to  filter  uniformly  through  the  charcoal.  The 
filtering  is  greatly  facilitated  by  the  use  of  "  Digesting 
Barrels,"  and  the  grain  oil  is  more  effectually  removed 
and  presents  all  the  advantages  of  filtration. 

Digesting  barrels  consist  of  either  wine,  brandy, 
or  water  casks  ;  and  are  filled  through  the  bung 
one  third  full  of  bone  black,  anyd  it  is  then  filled  with 
alcohol  or  whiskey  ;  the  bung  is  then  tightly  replac- 
ed, the  barrel  is  rolled  over  several  times,  daily,  from 
three  to  six  days.  It  is  then  filtered  through  the 
charcoal,  which  removes  the  objectionable  taste  that 
was  acquired  in  the  digesting  barrels.  Manufactur- 
ing on  the  small  scale,  barrels  will  answer,  but  other- 
wise, digesting  boxes  are  used.  They  are  made  of 
any  convenient  size,  close  jointed,  without  the  use  of 
any  metallic  lining,  and  air-tight  coverings  to  prevent 
evaporation  of  the  spirit ;  the  inside  is  provided  with 
loose  jointed  shelving,  about  ten  inches  apart  from 
the  bottom  of  the  box  to  the  covering.  Bone  black 
is  deposited  on  these  shelves  to  the  depth  of  two  to 
three  inches ;  these  boxes  are  filled  from  the  top 


REMOVAL   OF    GRAIN   OIL   BY   FILTRATION.         115 

through  a  funnel,  and  so  arranged  that  the  spirit  in 
its  fall,  will  not  displace  any  of  the  bone  black  from 
any  of  the  shelves.  These  digesting  apparatuses  must 
of  course  be  placed  above  the  stands  or  filters,  and 
so  arranged  that  the  liquid  can  be  conducted  to  the 
stands  for  filtration. 

The  advantages  of  barrels  over  boxes  are  innu- 
merable. The  pecuniary  advantage  is  an  important 
one,  as  old  barrels  can  be  made  available  at  an  insig- 
nificant cost  compared  ^to  the  boxes.  The  rotary 
motion  of  the  barrel  brings  the  particles  composing 
both  bodies  in  contact,  a  matter  not  attainable  in  the 
boxes.  It  will  be  seen  that  this  rotary  motion  is 
highly  beneficial,  as  the  grain  oil  is  diffused  through- 
out the  entire  mass  of  the  spirit.  The  multiplicity 
of  barrels  required  is  the  only  objection  to  them. 

To  make  a  spirit  that  will  show  no  traces  of  grain 
oil  with  the  nitrate  of  silver  (see  preparation  of  the 
test),  requires  the  spirit  to  be  digested  with  and 
filtered  through  bone  black  ;  the  digestion  should 
continue  from  four  days  to  a  week,  and  the  peculiar 
taste  the  spirit  acquires  from  the  bone  black  not 
having  been  sufficiently  burned  to  have  disengaged 
the  animal  matter  that  it  contains,  can  be  removed 
by  a  subsequent  filtration  through  charcoal ;  after  a 
few  barrels  of  alcohol  have  been  passed  through,  the 
disagreeable  taste  and  odor  disappear,  that  is,  in  the 


116       CONCEALING  ODOR  OF  GRAIN  OIL. 

majority  of  cases.  Instances  may  occur,  when,  the 
bone  black  not  being  burned  sufficiently,  to  attempt 
the  use  of  an  article  of  this  kind,  would  be  to  realize 
results  not  agreeable,  and  the  best  preventive  in  this 
instance,  would  be  in  testing  a  portion  of  bone  black 
in  spirit  by  digestion,  and  note  the  result.  If  it 
should  prove  unfit  for  use,  it  can  be  saturated  in  a 
strong  solution  of  potash,  and  burned  to  a  low  red 
heat ;  and  this  course  is  to  be  pursued  with  bone 
black  that  has  exhausted  its  absorbing  powers  by 
long  use.  » 

When  filtration  is  to  proceed  rapidly  in  the  recti- 
fiers, the  sand  should  have  a  quantity  of  small  shells  or 
gravel  mixed  throughout  it,  which  prevents  the  mass 
from  becoming  too  solid.  Straw  is  sometimes  used  in 
alternate  layers  with  the  sand.  Straw  is  liable  to  de- 
composition, and  imparts  a  slight  taste  to  the  fluid, 
which  renders  its  use  objectionable.  Alternate  layers 
of  gunny  bags  and  sand  are  used  by  some  operators. 

When  spirit  is  rectified  for  neutral  spirit,  it  should 
not  be  taken  from  the  rectifiers  until  the  nitrate  of 
silver  test  has  shown  the  entire  absence  of  fusel  oil. 
Some  manufacturers  add  one  gallon  of  Jamaica  rum 
to  every  hundred  gallons  of  neutral  spirit ;  the  effect 
of  the  rum  is  to  conceal  any  traces  of  the  grain  oil 
that  might  be  perceptible  to  the  nasal  organ. 

W^hen  spirit  is  rectified  for  the  manufacture  of 


REMOVAL  OF   GRAIN   OIL  BY  FILTRATION.       117 

common  liquors,  viz.  domestic  brandies,  gin,  and 
fancy  brands  of  whiskey,  &c.,  the  object  sought  is  to 
remove  the  oil,  as  far  as  practicable,  by  a  single  fil- 
tration, and  to  conceal  the  remaining  portion  by  the 
addition  of  aromatics,  and  the  nitrate  of  silver  test 
would  be  useless  with  these  liquids,  as  the  sense  of 
taste  will  answer  every  purpose. 

The  stands  or  rectifiers  should  never  be  used  for 
decolorizing  or  discharging  color  from  fluids,  as  the 
rectifier  will  soon  become  charged  to  such  an  extent, 
that  any  liquid  filtering  through  it  will  become  con- 
taminated in  color.  Separate  cisterns  should  be 
arranged  for  the  purpose.  See  Clarifying  and 
Filtering. 

When  spirit  is  rectified  or  freed  of  grain  oil,  for  the 
manufacture  of  domestic  brands  of  rum  or  whiskey, 
it  should  pass  through  a  bed  of  oatmeal ;  this  should 
be  placed  on  the  bottom  of  the  last  stand  or  filter 
that  the  spirit  has  to  pass  through.  The  usual  depth 
of  this  bed  is  twelve  to  sixteen  inches. 

But  when  clear  and  transparent  liquors  are  requir- 
ed, the  spirit  should  be  filtered  through  the  same 
depth  of  equal  parts  of  rice  and  rice  flour.  The  use 
of  the  whole  grains  of  rice  is  to  prevent  the  flour 
from  lying  in  a  too  compact  and  solid  body,  which 
would  impede  the  free  filtration  of  the  fluid. 


V. 

DIRECTIONS  FOR  PREPARING 

THE  MOST  CHOICE  LIQUOBS 

IN  QUANTITIES  OF  FIVE  GALLONS. 


FOB  bars,  hotels,  wine-cellars,  and  private  use,  the 
following  directions  will  insure  a  saving  of  from 
forty  to  two  hundred  and  fifty  per  cent,  per 
gallon  ;  and  the  most  critical  examination  will 
scarcely  detect  the  imitation  from  the  genuine,  a 
chemical  test  alone  being  able  to  indicate  the  differ- 
ence of  the  one  from  the  other. 

The  consumer  finds  one  strong  inducement,  aside 
from  the  economical  production  of  this  liquor,  for  its 
use,  viz.  he  is  familiar  with  its  composition,  which 
is  not  the  case  in  relation  to  foreign  liquors.  Aside 
from  the  manufacturer,  who  can  say  whether  the 
ends  used  to  obtain  thft  spirit  were  prejudicial  to 
health  or  not  ?  It  must  be  presumed  that  the  incen- 
tive to  exertion,  on  the  part  of  the  manufacturer,  is 


PREPARING    CHOICE   LIQUORS.  119 

founded  on  interest,  and  it  would  be  but  a  reason- 
able conclusion  that  he  will  make  use  of  articles  in 
manufacturing  liquors  that  are  the  most  economical. 
His  liquors  are  made  for  exportation,  and  thus  he 
will  never  witness  the  thrusts  and  cuts  that  he  gave 
in  the  dark  :  for  the  reader  must  not  suppose  that 
foreign  liquors  are  always  prepared  from  distillation. 
On  the  contrary,  owing  to  the  high  character  that 
they  have  attained,  it  has  given  the  foreign  manu- 
facturer an  extensive  field  for  imitating  and  adul- 
terating, and  he  does  this  with  a  confidence  of 
favorable  commercial  results. 

Persons  desirous  of  preparing  liquors  from  the 
following  formulas  should  be  provided  with  any 
convenient  quantity  of  neutral  spirit  containing 
about  fifty  to  fifty -five  per  cent,  of  alcohol. 

Neutral  spirit  is  alcohol  freed  from  the  essential 
or  grain  oil  by  distillation  or  filtration  through 
charcoal.  This  process  is  fully  explained  in  another 
chapter  of  the  work. 

Some  attention  should  be  paid  to  the  selection  of 
the  neutral  spirit,  to  obtain  it  perfectly  limpid,  in- 
odorous, and  free  of  all  tastes,  except  those  peculiar 
to  alcohol,  viz.  a  biting,  pungent  taste,  that  soon 
becomes  dissipated  after  swal&wing  the  liquor.  If, 
on  the  contrary,  the  spirit,  after  being  drunk,  should 
leave  a  slight  stinging,  burning,  or  sense  of  rough- 


120  PREPARING   CHOICE  LIQUORS. 

ness,  either  in  the  throat  or  mouth,  it  should  be  re- 
jected  as  unsuited  for  the  purposes  of  the  following 
recipes. 

Pure  neutral  spirit  should  evaporate  from  the 
hand  without  leaving  any  odor. 

Neutral  spirit  usually  comes  in  forty  gallon  bar- 
rels, and  usually  contains  about  fifteen  to  twenty  per 
cent,  more  of  alcohol  than  proof  whiskey  does,  or 
say  about  sixty  to  sixty-five  per  cent,  of  alcohol. 
This  spirit  is  perfectly  clear  and  transparent,  of  a 
peculiar  alcoholic  taste,  and  sometimes  it  has  a  slight 
aromatic  odor,  recalling  that  of  acetic  ether  or  rum. 
The  addition  of  aromatics  is  made  to  conceal  the 
slight  odor  of  grain  oil  that  may  exist  ;  but  the  bet- 
ter to  prevent  deception,  the  nitrate  of  silver  should 
be  used  to  indicate  the  presence  of  grain  oil, — for 
a  really  fine  imitation  of  foreign  liquors  cannot  be 
made  with  a  spirit  containing  grain  oil. 

The  use  of  nitrate  of  silver,  for  testing,  is  fully 
explained  under  the  head  of  "  Tests  for  the  Purity 
of  French  Brandy." 

Any  acrimonious  substances  that  the  spirit  might 
contain  will  be  indicated  by  evaporating  a  quantity 
of  the  spirit  to  dryness,  and  the  extract  will  indicate 
to  the  taste  the  pepper,  pellitory,  fyc.  The  liquors  under 
consideration,  owing  to  their  fine  aroma  and  beautiful 
transparent  color,  are  admirably  adapted  to  the  pur- 


BRANDIES.  121 

/ 

pose  of  bottling  ;  and,  if  intended  for  commerce,  the 
manner  in  which  they  are  put  up  should  be  charac- 
terized by  neatness.  The  colors  necessary  for  the 
following  liquors  are  red,  brown,  and  yellow. 

The  red  is  prepared  from  infusing  cochineal,  one 
ounce,  in  one  and  a  half  gallons  of  water,  with  three 
drachms  of  potash.  The  water  should  be  allowed 
to  boil  for  fifteen  or  twenty  minutes,  and  then  bo 
kept  near  the  fire  for  two  hours  ;  and  then  strain 
through  muslin.  The  brown  color  is  made  from 
white,  or  clean  brown  sugar.  (See  Coloring.)  The 
yellow  is  made  from  English  saffron,  thus  :  Take 
two  ounces  of .  saffron  chopped  fine,  one  quart  of 
proof  spirit,  and  digest  for  twenty-four  hours,  and 
strain. 

The  colors  enumerated  above  are  the  finest  in  use. 

BRANDIES. 

Cognac  Brandy. — Neutral  spirit,  four  gallons  ; 
half  a  gallon  of  honey  dissolved  in  water,  two  pints  ; 
Jamaica  rum,  one  gallon  ;  catechu,  half  an  ounce  ; 
butyric  ether,  one  ounce.  Mix. 

COGNAC   BRANDY  (2nd). 

Neutral  spirit,  four  gallons  ;  five  pounds  of  refine^ 
sugar  dissolved  in  water,  four  pints ;  decoction  of 

6 


122  PREPARING   CHOICE  LIQUORS. 


tea,  two  pints  ;  infusion  of  bitter  almonds,  one  pint ; 
oil  of  wine,  one  ounce.  Color  either  of  the  above 
with  five  ounces  of  the  tincture  of  cochineal,  and 

nine  ounces  of  sugar  coloring. 

• 

BARZERAC  BRANDY  OF  THE  VINTAGE  OF  1795,  1798, 

1805  1837. 

Neutral  spirit,  four  gallons  ;  three  pints  of  water 
to  dissolve  honey,  four  pints  ;  rum,  three  quarts  ; 
porter,  three  pints  ;  infusion  of  almonds,  half  a  pint ; 
oil  of  wine,  one  ounce  ;  sugar  coloring,  four  ounces  ; 
cochineal  tincture,  one  ounce  ;  then  add  of  the  alco- 
holic solution  of  starch,  three  pints  ;  and  mix.  This 
starch  solution  is  made  by  infusing  one  quart  of 
wheat  or  rice  flour  in  one  and  a  half  gallons  o/  equal 
parts  of  clean  spirit  and  water  for  twenty-foil*1  hours. 

OTARD    BRANDY. 

Neutral  spirit,  four  gallons  ;  four  pounds  of  refined 
sugar  dissolved  in  water,  two  pints  ;  powdered  cate- 
chu, one  ounce ;  sulphuric  acid,  half  an  ounce  ; 
butyric  ether,  one  ounce  ;  twenty  drops  of  oil  of 
orange  dissolved  in  the  ether  ;  four  ounces  of  sug"\r 
coloring.  Mix. 


SEIGNETTE  BRANDY.  128 

MAEETT    COGNAC   BRANDY. 

Neutral  spirit,  four  gallons  ;  Jamaica  rum,  four 
pints  ;  three  pints  of  water  to  dissolve  honey,  three 
pints  of  the  decoction  of  tea,  one  quart  of  alcoholic 
solution  of  starch,  four  pints  ;  oil  of  wine,  half  an 
ounce  ;  acetic  ether,  one  ounce  ;  burnt  sugar,  five 
ounces. 

POULTNEY  BRANDY. 

Neutral  spirit,  four  gallons  ;  three  pints  of  water 
to  dissolve  honey,  three  pints  ;  infusion  of  bitter 
almonds,  half  a  pint  ;  oil  of  pears,  one  ounce  ;  oil 
of  wine,  one  ounce.  Color  with  eight  ounces  of 
burnt  sugar,  and  one  ounce  of  cochineal  ;  then  add 
starch  solution,  five  pints. 

SEIGNETTE   BRANDY. 

Neutral  spirit,  four  gallons  ;  refined  sugar,  four 
pounds,  dissolved  in  three  pints  of  water  ;  sulphuric 
acid,  half  an  ounce  ;  catechu,  one  ounce  ;  alcoholic 
solution  of  starch,  four  pints  ;  oil  of  wine,  one  ounce. 
Color  with  four  ounces  of  burnt  sugar. 

If  raisin  spirit  be  substituted  for  rum,  in  those 
recipes,  the  imitation  will  be  perfect. 

The  infusion   of    bitter   almonds,   alluded   to,  is 


124  PREPARING   CHOICE   LIQUORS. 

formed  by  digesting  ten  ounces  of  bitter  almonds 
well  mashed,  bruised,  or  ground,  with  five  ounces  of 
eweet  almonds,  for  thirty-six  hours,  in  one  gallon  of 
the  spirit. 

The  decoction  of  tea  is  formed  by  boiling  two 
ounces  of  green  tea  in  one  gallon  of  water  for  one 
hour.  The  brandy  containing  either  tea  or  catechu 
should  not  leave  any  sense  of  roughness  on  the 
palate  when  drunk. 

The  alcoholic  solution  of  starch  is  made  by 
digesting  one  quart  of  rice  flour,  in  one  and  a 
half  gallons  of  a  liquid  composed  of  equal  measures 
of  spirit  and  water.  The  most  convenient  vessel 
for  this  purpose  will  be  a  jug  or  demijohn.  The 
mixture  should  be  frequently  shaken,  and  after  di- 
gesting for  twenty-four  hours  decant  the  clear 
liquid  for  use.  This  gives  to  the  spirit  a  fine  dry 
taste,  and  the  appearance  of  age.  The  flour  should 
be  made  to  a  paste  before  adding  it  to  the  spirit. 

Wheat  flour,  when  used,  often  leaves  the  bran 
in  the  form  of  brown  specks  through  and  on  the 
surface  of  the  liquor.  This  will  be  remedied  by 
Btraining. 

By  some  the  use  of  rice  flour  is  preferred,  as  ita 
use  is  unattended  by  any  of  the  above  objections. 


OLD  APPLE  BRANDY.  125 

CHERRY  BRANDY. 

Neutral  spirits,  four  gallons  ;  refined  sugar,  five 
pounds  ;  water,  to  dissolve,  one  gallon  ;  catechu,  one 
ounce ;  infusion  of  bitter  almonds,  half  a  pint ; 
cloves,  cassia,  of  each  half  an  ounce ;  these  are  to 
be  well  bruised  before  adding  ;  tartaric  acid,  four 
ounces,  dissolved  in  a  pint  of  water  ;  honey,  one 
quart,  dissolved  in  a  pint  of  water  ;  four  drops  oil 
of  wintergreen,  dissolved  in  one  ounce  of  acetic 
ether,  then  color  with  one  pint  of  the  tincture  of 
cochineal ;  burnt  sugar,  one  ounce. 

PEACH   BRANDY. 

ft  eutral  spirits,  four  gallons  ;  three  pints  of  honey, 
dissolved  in  two  pints  of  water  ;  mix  infusion  of  bit- 
ter almonds,  one  pint ;  sulphuric  acid,  eighty  drops  ; 
porter,  one  pint  ;  tincture  of  saffron,  half  a  pint ; 
and  flavor  with  oil  of  pears,  one  ounce,  dissolved  in 
two  ounces  of  alcohol,  and  acetic  ether,  half  an 
ounce. 

OLD   APPLE  BRANDY. 

Neutral  spirit,  four  gallons  ;  decoction  of  tea,  one 
pint ;  alcoholic  solution  of  starch,  three  quarts  ;  sul- 
phuric acid,  half  an  ounce  ;  this  is  flavored  with  the 


126  PREPARING    CHOICE   LIQUORS. 

oil  of  apples,  one  ounce,  dissolved  in  alcohol,  two 
ounces  ;  color  with  four  ounces  sugar  coloring  ;  va- 
lerinate  of  amylic  oxide  is  the  chemical  name  for 
apple  oil. 

WHISKEY. 

Irish  Whiskey. — Neutral  spirits,  four  gallons  ;  re- 
fined sugar,  three  pounds,  in  water,  four  quarts  ; 
creasote,  four  drops;  color  with  four  ounces  burnt 
sugar. 

SCOTCH   WHISKEY. 

Neutral  spirits,  four  gallons  ;  alcoholic  solution  of 
starch,  one  gallon  ;  creasote,  five  drops ;  cochineal 
tincture,  four  wine  glasses  full ;  burnt  sugar  coloring, 
quarter  of  a  pint. 


ORONOKO    RYE    WHISKEY. 

Neutral  spirit,  fonr  gallons  ;  refined  sugar,  three 
and  a  half  pounds  ;  water,  to  dissolve,  three  pints ; 
decoction  of  tea,  one  pint ;  burnt  sugar,  four  ounces  ; 
oil  of  pear,  half  an  ounce  ;  dissolved  in  ounce  of  al- 
cohol. 

TUSCALOOSA  WHISKEY. 

Neutral  spirits,  four  pints ;   honey,  three  pints, 


MONONGAHELA    WHISKEY.  127 

dissolved  in  water,  four  pints  ;  solution  of  starch, 
five  pints  ;  oil  of  wintergreen,  four  drops,  dissolved 
in  half  an  ounce  of  acetic  ether  :  color  with  four 
ounces  of  burnt  sugar. 

OLD   BOURBON  WHISKEY. 

Neutral  spirit,  four  gallons  ;  refined  sugar,  three 
pounds,  dissolved  in  water,  three  quarts  ;  decoction 
of  tea,  one  pint ;  three  drops  of  oil  of  wintergreen, 
dissolved  in  one  ounce  of  alcohol  ;  color  with  tinc- 
ture of  cochineal,  two  ounces ;  burnt  sugar,  three 
ounces. 

MONONGAHELA    WHISKEY. 

Neutral  spirit,  four  gallons  ;  honey,  three  pints, 
dissolved  in  water,  one  gallon  ;  alcoholic  solution  of 
starch,  one  gallon  ;  rum,  half  a  gallon  ;  nitric  ether, 
half  an  ounce  ;  this  is  to  be  colored  to  suit  fancy. 

Some  consumers  prefer  this  whiskey  transparent, 
while  others  like  it  just  perceptibly  tinged  with 
brown  ;  while  others,  again,  want  it  rather  deep,  and 
partaking  of  red.  The  novice  will  find  sufficient 
examples  in  "  Coloring"  to  guide  his  fancy* 


128  PREPARING    CHOICE   LIQUORS. 

OLD    RYE   WHISKEY. 

Neutral  spirit,  four  gallons  ;  alcoholic  solution  of 
starch,  one  gallon ;  decoction  of  tea,  one  pint  ;  in- 
fusion of  almonds,  one  pint ;  color  with  one  ounce 
of  the  tincture  of  cochineal,  and  of  burnt  sugar, 
four  ounces  ;  flavor  with  oil  of  wintergreen,  three 
drops,  dissolved  in  one  ounce  of  alcohol.  By  some, 
rye  whiskey  is  colored  only  of  a  slight  brownish 
tinge,  with  burnt  sugar  alone. 

JAMAICA   RUM. 

Neutral  spirit,  four  gallons  ;  Jamaica  rum,  one 
gallon  ;  sulphuric  acid,  half  an  ounce  ;  acetic  ether, 
four  ounces  ;  burnt  sugar  coloring,  eight  ounces. 

PINEAPPLE   RUM. 

Neutral  spirit,  four  gallons  ;  honey,  five  pints  ; 
water,  to  dissolve,  three  quarts  ;  Jamaica  rum,  one 
gallon  j  sulphuric  acid,  one  ounce  ;  butyric  ether, 
two  ounces ;  tincture  of  cochineal,  three  ounces ; 
burnt  sugar,  two  ounces. 

GIN. 

Aromatic  Schiedam  Schnapps. — Neutral  spirit,  four 
gallons ;  water,  four  pints,  to  dissolve  honey,  four 


HOLLAND    GIN.  129 

pints  ;  oil  of  juniper,  fifteen  drops,  dissolved  in  ni- 
tric ether,  one  ounce. 

HOLLAND    GIN. 

Neutral  spirit,  four  gallons  ;  three  pounds  of  su- 
gar, dissolved  in  water,  two  pints ;  Strasburg  tur- 
pentine, four  drops ;  oil  of  juniper,  twelve  drops ; 
dissolve  them  both  in  alcohol,  and  add  one  half 
ounce  of  spirit  of  orris  root. 

The  preceding  formulas  will  furnish  as  pure  li- 
quors as  those  obtained  by  distillation,  arid  of  the 
proper  and  natural  strength.  It  will  be  seen  that  at 
the  prices  these  liquors  are  made,  any  one  desirous 
of  it,  can  keep  a  choice  selection  of  staple  liquors 
at  comparatively  low  costs.  The  neutral  spirit  is  the 
most  valuable  constituent.  Those  who  are  desirous 
of  manufacturing  on  a  small  scale,  will  find  that 
from  a  barrel  of  neutral  spirit,  a  choice  lot  of  liquors 
can  be  made. 

If  any  of  the  preceding  liquors  should  appear  to 
have  too  great  a  strength  to  the  palate,  they  should 
be  lowered  by  the  addition  of  water. 

As  no  establishment,  where  liquors  are  necessary, 
would  be  complete  without  a  few  choice  cordials, 
a  few  receipts  are  offered. 


130  PREPARING    CHOICE   LIQUORS. 

ANISETTE    DE   BORDEAUX. 

WhiaLcy,  two  gallons  ;  five  pounds  refined  sugar  ; 
water,  to  dissolve,  a  gallon  and  a  half ;  one  drachm 
oil  of  aniseed,  dissolved  in  one  ouflce  of  alcohol,  or 
well  rubbed  up  in  dry  sugar,  and  added  ;  if  this  is 
for  white  anisette,  fine  with  half  an  ounce  of  pow- 
dered alum  ;  if  it  is  for  rose  or  pink  anisette,  color 
to  suit  taste. 

Common  rectified  whiskey  will  answer  in  the  above 
formula,  or  in  any  other  in  which  a  powerful  aro- 
matic is  found  necessary. 

CURACOA. 

Common  whiskey,  five  gallons  ;  fresh  orange  peel, 
four  pounds  ;  oil  of  bitter  almonds,  one  drachm  ;  oil 
of  cassia,  one  drachm  ;  oil  of  lemon,  two  drachms  ; 
oil  of  cinnamon,  fifty  drops  ;  water,  five  quarts,  to 
dissolve  refined  sugar,  sixteen  pounds  ;  tincture  of 
cochineal,  half  a  pint ;  burnt  sugar,  three  ounces  ; 
allow  the  above  to  digest  for  five  days  ;  the  whole 
of  the  oils  should  be  dissolved  in  half  a  glass  of  al- 
cohol, and  mix  well. 

MARASCHINO. 

Proof  whiskey,  three  gallons  ;  six  quarts  of  water, 


MARASCHINO.  131 

to  dissolve  ;  sugar,  twelve  pounds  ;  oil  of  bergamot, 
and  oil  of  cloves,  of  each  one  drachm  ;  oil  of  cinna- 
mon, five  drops  ;  two  oun^w  nutmegs,  bruised  ;  one 
pound  of  orange  peels  ;  three  ounces  of  bitter  al- 
monds, bruised  ;  oil  of  lemon,  one  drachm  ;  dissolve 
the  oil  in  alcoiiol ;  color  with  cochineal  and  burnt 
sugar. 


VI. 

ON  THE  MANUFACTURE 

OF 

LOW   PROOF    SPIRIT 


FOR  MAKING  WHISKEiT,  BRANDY,  GIN,  RUM,  CHERRY  BOUNCE, 
PEACH  BRANDY,  AND  ALL  KINDS  OF  LIQUORS,  AT  TWELVE 
TO  TWENTY  CENTS  PER  GALLON,  ASSUMING  RAW  WHISKEY 
AT  TWENTY  CENTS  PER  GALLON. 

THESE  liquors,  when  tested  in  the  usual'manner,  will 
present  a  fine  color,  a  good  bead,  and  an  excellent 
body.  The  first  step  in  this  process  is  to  provide 
one  or  more  filters.  These  are  to  be  use^d  in  giv- 
ing a  body  and  bead  to  the  spirit.  A  whiskey  bar- 
rel will  answer.  It  should  be  provided  with  a  per- 
forated false  bottom,  firmly  secured  about  twelve 
inches  above  the  bottom  of  the  barrel,  and  it  should 
be,  packed  in  the  same  manner  as  the  stands  or  fil- 
ters (for  which,  see  under  its  appropriate  head), 


MANUFACTURE   OF   LOW   PROOF   SPIRIT.          133 

The  first  layer  should  be  of  sand  three  inches  in 
depth,  and  the  second  composed  of  rice  flour  and 
oatmeal  in  equal  proportions,  with  a  small  portion 
of  rice  mixed  throughout  the  mass  to  allow  a  free 
passage  to  the  liquid,  which  should  be  filtered  with 
rapidity.  Some  operators  use  rice  flour,  with  one 
third  of  wheat  flour,  and  pack  the  barrel  alternately 
with  this  mixture  and  straw.  The  straw  prevents 
the  agglutination  of  the  mass.  In  no  instance  should 
the  mass  exceed  twelve  inches  in  depth.  The  bar- 
rel should  be  so  adjusted  with  a  faucet  fixed  in  the 
bottom  that  barrels  could  be  filled  ;  that  is,  the  liquid 
should  pass  from  the  discharging  barrel  through  the 
filtering  barrel  to  a  barrel  ready  for  its  reception  at 
the  faucet  of  the  filtering  barrel.  Spirit  filtered  in 
this  manner  may  appear  at  times  heavy  in  color. 
This  will  be  removed  by  allowing  it  to  rest  for  a 
few  days  ;  if  it  is  required  for  immediate  use,  apply 
finings.  The  operator  will  recollect  to  renew  the 
charges  of  meal  or  flour  when  they  should  become 
exhausted,  or  the  sand  when  it  becomes  too  highly 
charged  with  foreign  matter,  by  washing  it  in  clean 
water.  Burnt  sugar  and  tincture  of  red  sanders  are 
the  only  colors  necessary.  For  their  preparation, 
the  reader  is  referred  to  the  chapter  on  coloring. 
The  pellitory  and  Guinea  pepper  will  furnish  the  ar- 
tificial strength  necessary.  For  their  properties 


134          MANUFACTURE   OF   LOW   PROOF   SPIRIT. 

and  i  reparations,  see   chapter   on    "Pellitory   and 
Pepper." 

PREPARATION  OF   LOW  PROOF  LIQUORS. 

RECTIFIED   WHISKEY. 

Take  of  raw  whiskey,  twenty  gallons ;  water, 
twenty  gallons  ;  tincture  of  Guinea  pepper,  one 
and  a  half  gallons  ;  tincture  of  pellitory,  one  pint ; 
strong  decoction  of  Samqua  tea,  three  quarts  ; 
\mt  on  a  bead  of  oil  and  acid  (see  Beading  Mix- 
*ure)  ;  and  add'  one  and  a  half  pints  of  sugar 
coloring,  and  a  tumbler  or  glass  full  of  tincture  of 
•ed  sanders,  which  gives  a  slight  reddish  tinge  to 
the  fluid,  which  makes  it  very  desirable,  and  causes 
it  to  sample  well  ;  and  is  a  great  improvement  on 
the  old  style  of  coloring.  This  spirit  is  sometimes 
prepared  without  the  filtering  process,  though  if 
the  mixture  had  been  filtered,  it  would  have  greatly 
improved  its  general  qualities. 

All  liquors  made  according  to  this  plan  should  be 
filtered  before  the  stimulants,  coloring,  <fcc.,  are 
added. 

NEW   YORK   BRANDY. 

Filtered  whiskey,  twenty  gallons  ;  clear  water, 
seventeen  gallons ;  tincture  of  Guinea  pepper,  one 


NEW   YORK   GIN.  135 

and  a  half  gallons  ;  tincture  of  pellitory,  one  pint ; 
strong  decoction  ol  tea,  one  gallon  :  if  required,  add 
a  bead.  Color  wi  th  burnt  sugar  and  sanders,  viz. 
a  quart  of  good  be  died  sugar  coloring,  and  one  pint 
of  tincture  of  red  sanders  ;  and  add  four  ounces  of 
nitric  ether,  and  half  a  gallon  of  tincture  of  prunes. 
(See  directions  for  making  this  tincture  under  the 
head  of  Ethers.) 

COGNAC   BRANDY. 

Filtered  whiskey,  twenty-five  gallons  ;  clear  water, 
fourteen  gallons  ;  tincture  of  pepper,  one  gallon  ; 
decoction  of  strong  tea,  one  and  a  half  gallons  ;  add 
six  drops  of  oil  of  orange  dissolved  in  a  wine  glass 
full  of  alcohol ;  acetic  ether,  one  pound.  Color  with 
burnt  sugar,  and  sanders  to  suit  taste. 

NEW   YORK   GIN. 

Perfectly  clear  filtered  whiskey,  twenty-five  gal- 
lons ;  clear  water,  ten  gallons  ;  clear  tincture  of  grains 
of  paradise  of  double  strength,  one  gallon  ;*one  drachm 
of  oil  of  juniper  dissolved  in  a  gill  of  alcohol.  Some- 
times a  small  portion  of  turpentine  is  added  ;  that 
is,  when  the  grain  oil  is  perceptible  to  the  smell.  If 
finings  should  be  necessary,  use  alum.  (For  full  di* 
tections,  look  under  the  head  of  Fittings.) 


136          MANUFACTURE   OF   LOW   PROOF   SPIRIT. 
PINEAPPLE   BRANDY, 

Same  as  New  York  Brandy. — Manufacturers  in  all 
large  cities  have  different  brands  for  the  same  arti- 
cle. These  local  names  will  not  be  noticed  only 
where  the  recipe  presents  some  feature  in  its  compo- 
sition that  would  be  available. 

PEACH   BRANDY. 

Filtered  whiskey,  twenty-five  gallons  ;  water,  ten 
gallons  ;  grains  of  paradise,  one  gallon  ;  tea,  one  gal- 
lon ;  color  with  burnt  sugar,  one  quart  ;  add  acetic 
ether,  twelve  ounces  ;  one  wine-glassful  of  water  of 
ammonia. 

CHERRY   BOUNCE. 

Clarified  sugar,  twenty-five  pounds ;  whiskey, 
twenty  gallons  ;  water,  thirty  gallons.  The  sugar 
to  be  dissolved  in  the  water.  Of  the  oil  of  cloves, 
oil  of  cassia,  and  oil  of  almonds,  dissolve  one  hun- 
dred drops  of  each  in  a  wine  glass  of  alcohol ; 
color  a  deep,  beautiful  red  with  the  tincture  of  red 
Banders.  To  the  above  add  two  gallons  of  tincture 
of  grains  of  paradise. 

RUM. 
This  is  prepared  from  neutral  spirit.     The  spirit 


IMITATIONS   OF   FRENCH   BRANDIES,  &C.          137 

is  let  down  to  any  proof  with  water,  ana  ak  artificial 
strength  given  with  grains  of  paradise,  and  five  to 
ten  gallons  of-  Jamaica  rum  added  to  every  forty 
gallons  ;  and  when  desired,  colored  with  burnt  sugar. 

IMITATIONS  OF  FRENCH  BRANDIES,  AS 
PRACTISED  IN  "FRANCE. 

COGNAC    BRANDY. 

Clean  spirit,  containing  fifty  per  cent,  of  alco- 
hol, one  hundred  gallons;  seven  gallons  of  '  honey 
dissolved  in  three  gallons  of  water,  having  first 
bruised  one  and  a  half  ounces  of  cochineal,  and  al- 
lowed it  to  macerate  in  the  water  for  a  few  days. 
If  the  honey  is  slow  in  dissolution,  assist  it  by  heat  ; 
then  add  first,  working  it  to  a  thin  paste,  eight 
ounces  of  catechu  j  then  add  five  gallons  of  rum 
(Jamaica  is  preferable)  ;  twelve  ounces  of  acetic 
ether  ;  then  add  good,  clean,  burnt  sugar,  and  bring 
the  color  to, suit  fancy,  or  the  particular  market  in- 
tended for. 

It  is  a  fact,  though  not  generally  known  outside 
of  the  trade,  that  tne  "  unsophisticated  barbarians  " 
prefer  all  high  or  strongly  colored  spirits,  under  the 
impression  that  the  coloring  indicates  its  true 
strength.  Thus,  coffee-colored  brandy  to  them  is 
the  highest  proof  brandy  that  is  distilled  ;  whereas, 
a  pale  light-colored  brandy  is  supposed  to  have  a 


138          MANUFACTURE   OF    LOW   PROOF    SPIRIT. 

mean  origin  or  rather  it  is  indebted  to  a  barrel  of 
whiskey  for  its  existence  ;  and,  on  the  other  hand, 
persons  of  intelligence  reject  high  colored  liquors, 
as  the  excess  of  coloring  favors  the  notion  that  the 
spirit  is  an  imitation.  And  thus  between  the  two 
extremes  of  ignorance,  the  operator  will  be  guided 
by  a  sense  of  common  discretion.  Under  the  present 
improved  mode  of  manufacturing  spirits,  burnt  sugar 
alone  is  unsuited  for  brandy.  As  all  good  imitations 
are  not  of  a  brown  color,  rather  of  a  purplish  brown, 
made  by  the  addition  of  red  ;  for  this,  use  cochineal 
for  the  finest,  and  tincture  of  sanders  wood  for  the 
common  (see  directions  for  preparing  this  tincture) ; 
for  the  third,  use  red  beets.  The  two  last  are  used 
in  domestic  brandies. 


OTARD    BRANDY. 

Clean  spirit,  one  hundred  gallons  :  honey,  six  gal- 
lons, dissolved  in  two  of  water  ;  catechu,  five  ounces  ; 
Jamaica  rum,  seven  gallons  ;  acetic  ether,  five 
ounces  ;  half  a  glass  of  spirit  of  orange  peel  (see 
directions  for  making  these  spirituous  essences) ;  and 
four  ounces  of  spirits  of  orr?s  root.  Color  this  pale 
by  the  addition  of  one  and  a  half  pints  of  sugar 
coloring,  and  half  a  pint  of  tincture  of  cochineal. 
See  directions  for  preparing  all  of  the  tinctures  for 


MARETT   BRANDY.  139 

coloring  and  flavoring  that  are  mentioned  in  tLese 
Formulas  in  another  part  of  this  work. 

8ARZERAC    BRANDY. 

Clean  spirit,  one  hundred  gallons  ;  honey,  nine 
gallons,  dissolved  in  four  of  water  ;  catechu,  four 
ounces  ;  decoction  of  strong  tea,  three  gallons  (this 
is  made  by  boiling  three  gallons  of  water  with  three 
pounds  of  Samqua  tea,  for  two  hours)  ;  raisin  spirit, 
five  gallons  ;  sulphuric  acid,  one  and  a  half  ounces. 
Color  this  any  desired  shade  with  cochineal  and 
burnt  sugar.  Sarzerac,  Marett.  and  Poultney  bran- 
dies contain  about  fifty-two  to  fifty-five  per  cent,  of 
alcohol  ;  and  a  spirit  containing  this  per  centage  of 
alcohol  should  be  used  in  their  manufacture. 

MARETT   COGNAC. 

Clean  spirit  of  fifty-five  per  cent.,  one  hundred 
gallons  ;  add  five  gallons  of  honey,  dissolved  in  two 
gallons  of  water  ;  catechu,  eight  ounces  ;  one  grain 
of  ambergris  dissolved  in  an  ounce  of  warm  alcohol ; 
two  gallons  of  the  infusion  of  bitter  almonds.  This 
infusion  is  made  by  digesting  two  pounds  of  bruised 
bitter  almonds  in  two  gallons  of  the  spirit  for  a 
week.  Rum,  four  gallons  ;  raisin  spirit,  five  gallons, 
Color  to  suit  fancy. 


140          MANUFACTURE    OF    LOW   PROOF    SPIRIT. 
POULTNEY   BRANDY. 

Clean  spirit  of  fifty-five  per  cent,  of  alcohol,  one 
hundred  gallons  ;  honey,  nine  gallons,  dissolved  in 
three  of  water  ;  infusion  of  bitter  almonds,  two  gal- 
lons ;  two  grains  of  ambergris  dissolved  in  alcohol  ; 
sulphuric  acid,  half  an  ounce  ;  catechu,  nine  ounces  ; 
rum,  five  gallons  ;  acetic  ether,  six  ounces  ;  raisin 
spirit,  four  gallons.  Color  same  as  the  last. 

SEIGNETTE   BRANDY. 

/  Clean  spirit  of  fifty  per  cent.,  one  hundred  gallons  ; 
add  sugar,  forty  pounds,  dissolved  in  three  gallons 
of  water  ;  three  gallons  of  honey,  dissolved  in  two 
of  water  ;  six  ounces  of  catechu,  one-half  ounce  of 
sulphuric  acid,  two  gallons  of  the  spirit  of  prunes 
(see  directions  for  making  this  spirit),  nine  ounces  oi 
acetic  ether  ;  of  the  infusion  of  sweet  almonds,  two 
gallons  ;  this  is  made  in  the  same  manner  ;  infusion 
of  bitter  almonds.  Color  with  cochineal  and  burnt 
sugar. 

The  rum,  acetic  ether,  raisin  spirit,  and  prune 
spirit,  that  are  prescribed  in  the  preceding  formulas, 
are  added  for  the  vinous  flavor  that  they  yield,  being 
a  good  imitation  of  the  heavy  oil  of  wine,  for  which 
pure  brandy  is  indebted  for  its  flavor  or  aroma.  The 


AROMATIC   SCHIEDAM  SCHNAPPS.  141 

acid  gives  a  vinous  taste,  the  almonds  give  a  nutty 
flavor,  the  sugar  or  honey  gives  a  fine  body  and  lus- 
cious taste,  the  ambergris,  in  combination,  gives  an 
odor  that  is  much  admired  by  good  judges  of  brandy. 

The  cheapest  modes,  however,  of  making  these 
brandies,  and  to  save  a  large  portion  of  sugar  or 
honey,  is  to  pass  the  clean  spirit  through  a  bed  of 
starch,  <fcc.  See  Directions.  Liquors  containing 
starch,  need  but  a  small  portion  of  sugar. 

The  operator  has  an  extensive  range  of  aromatics 
to  select  from  as  substitutes  for  oil  of  wine.  Among 
the  most  prominent,  may  be  found  butyric  ether, 
which  possesses  a  strong  odor  of  pineapples,  prune 
spirit,  raisin  spirit,  acetic  ether,  rum,  a  combination 
of  orange,  orris,  and  ambergris  perfumes,  nitric  and 
chloric  ethers,  and  an  extensive  assortment  of  per- 
fumes. 

AROMATIC  SCHIEDAM  SCHNAPPS. 

This  is  one  variety  of  gin  that  is  obtained  by  the 
distillation  of  juniper  berries  with  spirit  free  from 
grain  oil.  The  imitation  of  this  article,  is  prepared 
as  follows — in  quantities  of  five  gallons  : 

JVb.  1. — Take  of  neutral  spirit,  five  gallons  ;  honey, 
four  pints  ;  orange  flower  water,  two  pints  ;  English 
oil  of  juniper,  thirty  drops.  Dissolve  the  honey  in 


142  MANUFACTURE   OP   LOW  PROOF  SPIRIT. 

the  orange  flower  water,  and  the  oil  in  two  ounces  of 
hot  alcohol,  then  add,  and  shake  up  well ;  then  add, 
finely  powdered,  four  drachms  each  of  alum  and  dried 
potash,  for  finings.  A.llow  it  to  stand  for  twenty- 
four  hours,  and  then  oottle. 

JVb.  2. — Neutral  spirit,  five  gallons  ;  orange  flower 
water,  one  pint ;  English  oil  of  juniper,  forty  drops  ; 
honey,  five  pints  ;  nitric  ether,  one  ounce  ;  Dissolve 
the  honey  in  three  pints  of  clear  water,  and  the  oil  of 
juniper  in  the  nitric  ether,  and  mix  the  whole  well 
together,  and  if  it  is  not  perfectly  transparent,  fine 
with  alum  and  potash,  as  above.  If  the  honey  is 
warmed  and  strained,  the  finings  can  be  dispensed 
with,  which  would  be  desirable. 

JVo.  3. — Neutral  spirit,  five  gallons  ;  honey,  three 
pints  ;  water,  two  pints  ;  orange  flower  water,  one 
pint;  oil  of  juniper,  thirty-five  drops;  acetic  acid, 
two  ounces.  Dissolve  the  honey  in  the  water,  and  the 
oil  in  six  ounces  of  alcohol ;  add  the  acid  first  and 
then  the  orange  flower  water,  and  agitate  well, 
then  add  the  honey  and  oil  of  juniper. 

The  neutral  spirit  contemplated  in  these  receipts, 
snould  be  entirely  free  of  all  impurities,  such  as  grain 
oil  or  any  acrimoniovs  substances,  or  when  it  is  drunk, 
there  should  be  no  roughness,  acridness,  or  bitter 


AROMATIC   SCHIEDAM   SCHNAPPS.  143 

ness,  left  in  the  throat  or  about  the  roots  of  the 
tongue  ;  the  spirit  should  be  perfectly  limpid — • 
clear — transparent ;  and  the  honey  should  be  as  near 
transparent  as  possible,  rendered  so  by  warming  and 
straining.  The  warming  renders  the  honey  so  per- 
fectly  fluid,  that  it  can  be  strained  through  fine 
muslin. 

The  objection  to  the  use  of  the  potash  and  alum,  as 
fining,  are  that  the  potash  is  liable  to  attach  to  oil  of 
juniper  and  saponify  it,  and  also  it  leaves,  in  some 
instances,  where  the  spirit  is  low  proof,  a  somewhat 
disagreeable  taste.  This  must  be  obvious,  as  the 
alum  and  potash  combine  with  the  water  in  the 
spirit. 

JVo.  4. — Neutral  spirit,  five  gallons  ;  refined  sugar, 
four  pounds  ;  water,  two  pints ;  spirit  of  nutmegs, 
two  pints  j  rose  water,  one  pint ;  English  oil  of  juni- 
per, forty  drops.  Dissolve  the  sugar  in  the  water, 
and  add  the  two  pints  of  spirit  of  nutmegs  ;  this  spirit 
is  formed  by  digesting  four  ounces  of  bruised  nutmegs 
in  two  pints  of  clear  spirit  for  four  days,  and  strain- 
ing.— Dissolve  the  juniper  oil  in  two  ounces  of  alcohol, 
then  mix  by  agitation. 

The  spirit  used  for  making  this  gin,  should  contain 
about  fifty  to  fifty-two  per  cent,  of  alcohol. 


144  MANUFACTURE   OF   LOW   PROOF   SPIRIT. 

JVo/'S. — Neutral  spirit,  five  gallons  ;  honey,  four 
pints  ;  water,  three  pints  ;  orange  flower  water,  one 
pint ;  rose  water,  one-half  pint ;  oil  of  juniper,  fifty 
drops  ;  alcohol,  two  ounces.  Dissolve  the  honey  in 
the  water,  and  the  oil  of  juniper  in  the  alcohol,  and 
then  mix  the  whole  well  together. 

When  this  gin  is  prepared  on  an  extensive  scale, 
the  starch  filtration,  for  giving  a  body  to  the  spirit, 
can  be  resorted  to,  which  will  economize  an  immense 
quantity  of  honey  or  sugar. 


FOR  THE  CONVERSION  OF  COMMON  GIN   INTO   SCHIEDAM 
SCHNAPPS. 

1.  Common  gin,  five  gallons  ;  strained  honey,  four 
pints  ;  sulphuric  acid,  two  drachms  ;  spirit  of  nut- 
megs, one  pint ;  spirit  of  nitric  ether,  one  ounce  ; 
clear  water,  three  pints.     Mix  the  honey  and  water, 
and  add  to  the  gin  the  sulphuric  acid. — The  spirit 
of  nutmegs  is  formed  by  digesting  three  ounces  of 
bruised  nutmegs  in  a  pint  of  the  gin  for  five  days, 
then  strain  and  add  with  the  ether. 

2.  Common  gin,  thirty  gallons  ;  strained  honey, 
four  and  a  half  gallons  ;  clear  water,  two  gallons  ;  sul- 
phuric acid,  one  ounce  ;  sweet  spirits  of  nitre,  eight 
ounces ;  spirit  of  nitric  ether,  three  ounces  ;  acetic 
ether,  two  ounces ;    oil  of  wintergreen,  ten   drops, 


AROMATIC   SCHIEDAM   SCHNAPPS.  145 

dissolved  in  the  acetic  ether.  Dissolve  the  honey  in 
the  water,  and  then  add  all  of  the  articles  to  the  spirit. 
If  this  should  appear  somewhat  cloudy  or  heavy  in 
color,  fine  with  two  ounces  each  of  alum  and  potash, 
dried  by  the  heat  of  the  fire  sufficiently  to  admit  of 
being  finely  powdered. 

The  above  is  really  a  fine  gin,  and  cheaply  made, 
of  a  fine  body  and  luscious  taste.  The  gin  used 
should  be  free  from  all  disagreeable  tastes. 


VII. 

A   DESCRIPTION 

OF 

BEADS    FOE   LIQUORS 


FOR    GIVING    A    BEAD    TO    POOR    AND    LOW    PROOF    SPIRIT. 

A  bead  is  composed  of  one  or.  more  small  white 
globules,  found  floating  on  the  surface  of  any  liquid 
that  has  been  subject  to  agitation,  and  is  supposed 
to  denote  the  strength  of  liquors  ;  for  instance,  if  a 
portion  of  spirit  be  subjected  to  a  brisk  agitation 
,for  a  moment  in  a  tumbler,  or  proof  glass,  and  the 
Dubbles  continue  on  the  surface  for  a  few  minutes,  it 
is  called  proof  spirit  •  but  if,  on  a  discontinuance  of 
tl,ie  agitation,  the  bubbles  disappear,  the  spirit  is  said 
to  be  below  proof. 

A  bead  can  be  given  to  spirits  from  three  sources  ; 
first,  from  alcohol,  which  may  be  known  from  the 
globules  being  of  the  size  of  a  duck  shot ;  the  second 
source  is  from  filtering  the  liquid  through  any  sub- 


BEADS  FOR  LIQUORS.  147 

stances  that  may  contain  mucilage,  or  starch.  This 
bead  may  be  known  from  its  magnitude,  being  twice 
and  thrice  that  of  the  alcoholic  bead,  and  also  their 
great  tenacity,  by  continuing  for  some  time  after  the 
agitation  has  ceased  ;  and  when  the  exciting  sub- 
stance, viz.  mucilage  or  starch,  is  added  to  excess, 
the  surface  of  the  spirit  will  be  covered  with  these 
globules. 

The  distinguishing  feature  of  this  bead  is  the 
great  magnitude  of  its  globules,  which  greatly  ex- 
ceed any  others. 

The  bead  derived  from  the  third  source  is  a  che- 
mical compound,  resulting  from  the  combination  of 
sweet  oil  and  oil  of  vitriol ;  say  by  mixing  drop  by 
drop,  twenty  drops  sulphuric  acid,  with  thirty  drops 
sweet  oil ;  this  quantity  is  used  to  give  a  bead  to 
ten  gallons  of  spirit.  This  quantity,  in  some  instan- 
ces, may  not  suffice,  as  the  spirit  may  contain  some 
incompatibles  ;  in  this  case  the  mixture  may  be  added 
until  the  proper  bead  can  be  seen  by  agitation.  This 
bead  may  be  distinguished  by  the  globules  bearing  a 
strong  resemblance  to  the  frothy  productions  of  soap  : 
they  are  small,  frothy,  and  white,  lying  compact,  or 
closely  knit  together,  on  the  surface  of  the  liquid. 

The  above  beading  mixture  should  only  be  pre- 
pared when  required,  as  it  does  not  improve  by  age. 
To  prevent  a  failure  in  the  above  preparation,  owing 


148  BEADS  FOR  LIQUORS. 

to  adulterated  sweet  oil  being  used,  which  has  oe* 
come  so  plentiful  in  market,  any  oil  that  will  stand 
the  following  test,  will  answer :  mix  equal  portions 
of  nitric  acid  and  sweet  oil ;  if  the  margins  of  this 
mixture  should  become  a  yellowish  or  yellowish 
green  color,  the  oil  is  pure. 

Alum,  alkalies,  and  acids,  in  solution,  are  all  in- 
compatible with  the  beading  mixture.  • 


GUINEA  PEPPER,  PELLITORY,  &C., 

Are  used  in  the  manufacture  of  the  cheaper  kinds  of 
liquors,  wines,  cordials,  and  vinegar  ;  the  object  of 
their  use  is  to  supplant  the  place  of  alcohol,  to  pro 
duce  the  stimulating,  burning,  and  biting  effects  ol 
the  alcohol  on  the  palate.  For  example,  a  given 
quantity  of  water  may  be  charged  with  a  propor- 
tional quantity  of  the  tincture  and  solution  of  pep- 
per, pellitory,  sulphuric  acid,  a  very  small  quantity 
of  alcohol,  wheat  flour,  or  mucilage  of  slippery  elm 
and  burnt  sugar,  and  sanders  wood  coloring,  and 
you  will  have  an  article  of  spirit  that  will  compare 
favorably  with  any  of  the  domestic  liquors  of  the  day, 
ait  a  cost  truly  astonishing.  The  articles  above 
enumerated  cost  comparatively  nothing.  The  pep- 
per is  preferable  to  spirits  of  nitre  for  producing  a 
false  strength  for  liquors,  as  it  is  not  destruct've  to 


PEPPER,   PELLTTOEY,  &C.  Ii9 

health  ;  and  pecuniarily,  it  is  more  economical.  Li- 
quor, adulterated  as  above  mentioned,  after  having 
been  swallowed,  leaves  a  dull,  heavy,  slightly  sting- 
ing, acrid  sensation  in  the  throat  and  palate,  which 
continues  for  a  few  moments.  This  sensation  is  rare- 
ly, if  ever,  noticed,  as  it  is  regarded  as  one  of  the 
peculiarities  of  all  alcoholic  drinks  ;  and  as  an  evi- 
dence of  this,  thousands  of  gallons  of  the  above  ar- 
ticle are  consumed  annually,  under  the  name  of  do- 
mestic brandy,  &c.  And,  while  on  this  subject,  I 
would  remark,  that  any  liquor  should  be  rejected 
that  leaves  the  slightest  tingling  sensation  in  the 
throat. 

Description  and  Preparation  of  Pepper,  known  under 
the  Names  of  Grains  of  Paradise. — Guinea  pepper, 
and  Melegueta  pepper,  are  kept  in  the  shops  ;  small 
seeds,  of  a  round  or  ovate  form,  often  angular,  mi- 
nutely rough,  brown  externally,  white  within,  of  a 
feebly  aromatic  odor  when  rubbed  between  the  fin- 
gers, and  of  a  strong,  hot,  and  peppery  taste.  They 
are  brought  from  Guinea;  their  effects  on  the  system 
are  analogous  to  those  of  pepper. 

Guinea  pepper  is  prepared  for  use  by  grinding,  f,r 
imlverizing  to  a  powder,  one  to  one  and  a  half 
pounds  of  the  powder  to  a  gallon  of  proof  spirit, 
and  used  for  giving  false  strength  to  liquor,  in  the 


?50  BEADS   FOR   LIQUORS. 

proportion  of  from  one  to  two  quarts,  to  forty  gal« 
Ions  ;  this  tincture  should  be  well  strained,  to  pre- 
vent muddiness  in  the  barrel,  after  the  pepper  has 
been  added. 

Description  and  Preparation  of  Pellitory. — Pellitory, 
the  dried  root,  is  about  the  size  of  the  little  finger, 
cylindrical,  straight,  or  but  slightly  curved,  wrinkled 
longitudinally,  of  an  ash  brown  color  externally, 
whitish  within,  hard  and  brittle,  and  sometimes  fur- 
nished with  a  few  radicles,  and  destitute  of  odor, 
though  when  fresh,  of  a  disagreeable  smell  ;  its  taste 
is  peculiar,  slight  at  first,  but  afterwards  acidulous, 
saline,  and  acrid,  attended  with  a  burning  and  tin- 
gling sensation  over  the  whole  mouth  and  throat, 
which  continues  for  some  time,  and  excites  a  copious 
flow  of  saliva  ;  of  the  two  substances  just  mentioned, 
viz.  pepper  and  pellitory,  preference  must  be  given 
to  the  pepper  in  all  instances,  although  they  could  be 
used  to  a  decided  advantage  in  combination  for  the 
coarser  liquors,  as  common  whiskey  and  brandy  ;  the 
pellitory  is  too  powerful,  and  not  at  all  adapted  to 
the  nature  of  fine  or  light  liquors,  as  the  acrimony 
would  partially  destroy  the  flavor  of  the  liquors. 

The  burning  sensation  produced  by  pepper  and  al- 
cohol is  nearly  identical ;  and  it  must  be  obvious  that 
the  former  will  answer  all  the  purposes  of  the  lat« 


PEPPER,    PELLTTORY,   &C.  151 

tcr,  with  the  exception  of  not  furnishing  the  intoxi- 
cating quality,  which  must  be  added  in  the  form  of 
alcohol. 

In  the  manufacture  of  all  the  cheap  light  wines, 
cordials,  &c.,  where  alcohol  would  be  an  important 
consideration,  pecuniarily,  Guinea  pepper  will  answer 
admirably.  Although,  I  would  not  recommend  this, 
or  any  other  foreign  substances,  for  producing  a 
false  strength  in  liquors,  where  it  was  intended  for 
a  pure  article  ;  the  alcohol,  if  added  in  a  sufficient 
volume,  will  answer  all  purposes.  The  manufacturer 
should  not  lose  sight  of  the  fact,  that  the  powerfully 
biting  and  burning  sensation  that  is  found  in  some 
liquors,  is  not  the  slightest  evidence  of  its  purity. 
Mildness  of  taste  is  one  of  the  characteristics  of  a 
good  liquor,  and  the  successful  operator  should  copy 
nature  as  closely  as  possible. 

FOR  INCREASING  THE  VOLUME  OF  WHISKEY,  &C., 
FROM-  TWENTY  TO  FORTY  PER  CENT.,  WITHOUT  LOSS 
OF  STRENGTH. 

This  whiskey  will  not  stand  the  test  of  the  hydro- 
meter. 

For  increasing  liquor  as  above,  take  from  the  bar- 
rel the  per  centage  of  liquor  desired,  and  add  a  cor- 
responding per  centage  of  clean  clear  water,  charged 


152  BEADS   FOR   LIQUORS. 

with  a  tincture  of  Guinea  pepper  (see  Formula),  and 
then  put  on  a  good  bead  (see  Formula  for  Bead  Bear- 
ing). The  quantity  of  pepper  can  be  varied  in  the 
above  formula,  and  if  the  operator  desires  that  the 
spirit  in  question  should  have  greater  strength  (to 
the  taste)  than  it  had  previous  to  the  adulteration,  it 
can  be  obtained  by  increasing  the  quantity  of  pepper, 
and  by  the  addition  of  three  to  four  ounces  pellitory, 
well  washed,  or  bruised,  to  the  gallon  tincture  of 
pepper. 

As  the  pepper  is  liable  to  vary  in  strength,  from 
age,  and  unripe  seed,  and  a  variety  of  unexplained 
causes,  the  operator  will  have  to  depend  more  upon 
the  judgment  of  his  palate,  as  to  the  quantity  ne- 
cessary for  any  given  amount  of  spirit,  and  also  as 
to  the  quantity  forming  the  tincture.  For  particulars, 
see  Formulas. 


CLARIFYING  WINES  AND  LIQUORS  ;  WITH  A  DESCRIP- 
TION AND  PARTIAL  ANALYSIS  OF  THE  PROPERTIES 
AND  ACTION  OF  THE  ARTICLES  USED. 

The  object  of  clarification  is  transparency.  This 
all-important  branch  of  this  business  is  effected  in 
various  ways  ;  first,  by  filtration  through  charcoal, 
sand,  &c.  ;  secondly,  by  the  use  of  finings,  such  as 
eggs,  isinglass,  wheat  flour,  milk,  alum,  &c. ;  thirdly 


CLARIFYING   WINES    AND    LIQUORS.  153 

by  straining,  which  separates  the  solids  from  the 
fluids. 

Clarification  by  filtration  is  explained  in  the 
chapters  on  animal  and  vegetable  charcoals,  and  the 
preparation  and  arrangement  of  filters. 

Finings  effect  clarification  of  liquors,  by  involving 
during  coagulation,  the  particles  that  are  floating  in 
the  liquid,  and  rising  with  them  to  the  surface  or 
subsiding,. 

Eggs  possess  this  quality  to  the  greatest  extent, 
caused  by  the  particles  of  albumen  becoming  more 
minutely  divided.  Eggs  when  used  should  be  whisked 
to  a  froth,  and  used  in  the  proportion  of  two  to  sis 
per  barrel  of  forty  gallons.  When  the  shell  is  used 
it  should  .be  finely  powdered.  Eggs  are  sometimes 
solidified  by  heat,  by  manufacturers,  for  future  use. 

Egg  powder. — Take  any  number  of  eggs,  and  beat 
them  to  a  froth,  and  dry  them  by  a  gentle  heat  or  in 
the  sun  ;  they  are  then  powdered,  and  one  eighth  of 
wheat  flour  is  added,  and  made  to  a  paste  with  water 
and  dried  in  the  form  of  cakes  or  balls.  Egg  pow- 
der is  used  in  the  same  manner  and  for  all  the  pur* 
poses  of  eggs. 

Isinglass  is  a  gelatinous  substance,  prepared  from 
the  sounds  or  swimming  bladders  of  fishes.  There 


154  BEADS   FOR   LIQUORS. 

are  different  varieties  of  isinglass  ;  the  best  is  book 
isinglass.  One  hundred  grains  of  this  article  dis< 
solve  in  ten  ounces  of  water,  forming  a  tremulous 
jelly  when  cold.  That  in  cakes  is  brownish,  and  of 
an  unpleasant  odor,  and  is  employed  from  its  low 
price  in  the  clarification  of  inferior  liquors.  The 
purest  isinglass  is  whitish,  semi-transparent,  of  a 
shining,  pearly  appearance,  and  destitute  of  smell  or 
taste.  The  inferior  kinds  of  isinglass  are  yellowish 
and  opaque. 

Isinglass  is  soluble  in  boiling  water,  acids,  and 
alkalies,  and  is  insoluble  in  alcohol :  its  watery  solu- 
tion putrifies.  The  proportions  for  its  use  are*  one 
to  six  ounces  per  one  hundred  gallons  ;  it  is  beaten  to 
shreds  and  dissolved  in  a  pint  of  boiling  water  ;  when 
this  is  cold,  it  becomes  a  stiff  jelly.  Whisk  this 
jelly  to  a  froth  in  a  sufficient  quantity  of  the  fluid 
intended  for  fining  ;  then  add  it  to  the  mass  and  stir 
the  whole  well  for  a  few  moments,  and  then  bung  ; 
in  twenty-four  to  sixty  hours  the  particles  will  have 
subsided. 


Milk,  when  used  for  fining,  should  be  boiled  a  few 
minutes,  and  added  while  hot  to  the  barrel,  in  the 
proportions  of  one  pint  to  forty  gallons. 


CLARIFYING   WINES   AND    LIQUORS.  155 

Alum  is  used  in  the  proportions  of  four  to  five 
ounces  per  hundred  gallons.  Being  finely  pulverized, 
alum  is  incompatible  with  the '"beading  mixture." 
Liquors  that  contain  starch,  mucilage,  &c.,  should 
not  be  "  fined"  with  alum. 

Wheat  flour  is  sometimes  used  in  the  form  of  paste 
with  water — one  pint  per  one  hundred  gallons. 

Filtering  Bags. — Take  a  square  yard  of  Canton 
flannel,  and  cut  it  in  two  pieces  (diagonally)  from 
one  corner  to  the  other,  and  sew  up  the  two  edges, 
thus  forming  a  triangle-shaped  bag  ;  then  sew  a  hoop 
of  suitable  size  in  the  mouth  of  the  bag,  and  fix  a 
suitable  handle  of  rope  or  twine. 

If  all  the  coloring  matter,  arid  fluids  used  to 
impart  coloring  to  liquors,  was  sufficiently  strained 
and  filtered,  finings  would  be  rarely,  if  ever,  used  ; 
the  hurried  manner  in  which  color  makers  manage 
their  business,  using  inferior  materials,  and  taking 
advantage  of  all  the  "  tricks  of  trade"  that  may  be  sug- 
gested. Coloring  derived  from  such  a  source  as  this 
must  entail  a  vast  deal  of  unnecessary  labor  and  ex- 
pense upon  the  manufacturer.  The  manufacturers  of 
coloring  should  be  provided  with  all  kinds  of  filters, 
strainers,  &c.,  -to  cleanse  and  purify  their  color- 
ing of  its  own  and  foreign  matter.  As  good  color  is 
one  of  the  principal  essentials  of  all  good  liquors, 


156  BEADS  FOR  LIQUORS. 

the  manufacturer  would  find  the  coloring  made  under 
his  supervision  to  be  preferable  to  any  other. 

All  colors,  except  brown,  from  sugar,  should  be 
filtered  through  a  bed  of  white  sand  from  six  to 
fifteen  inches  in  depth  ;  this  can  be  done  in  a  keg  or 
barrel ;  the  cleaner  and  clearer  the  sugar  the  finer 
the  color.  Thus  fine  brown  and  loaf,  or  clarified 
Bugar,  which  is  used  for  coloring  very  choice  bottled 
liquors,  is  the  most  exquisite  brown  we  have.  The 
objection  to  the  burnt  sugar  found  in  commerce  is, 
that  it  contains  a  large  portion  of  minute  particles 
of  charcoal  that  would  pass  through  the  strainer, 
and  can  easily  be  detected  with  the  naked  eye,  in 
liquors  that  have  been  colored  by  this  article.  This 
was  the  result  of  preparing  the  color  from  molasses, 
or  filthy  dark  sugar. 

Giving  body,  age,  and  a  mucilaginous,  oily  appearance 
to  wines  and  liquors. — The  above  desirable  qualifica- 
tions are  imparted  by  filtration  or  digestion — the 
former  plan  being  preferable.  In  the  case  of  wines, 
only  a  small  portion  should  be  filtered,  say  one  sixth 
of  the  whole,  and  this  is  to  be  added  to  the  mass  and 
allowed  to  stand  for  a  few  days  ;  the  simplicity  of 
the  operation  will  be  apparent  in  the  first  attempt. 

In  operating  in  proof  spirit,  the  process  consisj^ 
in  rapidly  filtering  the  mass  through  any  substance 


CLARIFYING  WINES   AND   LIQUORS.  15T 

that  contains  mucilage  that  is  not  precipitated  by 
alcohol — viz.  starch  and  gluten. 

Wheat  bran,  as  found  in  commerce,  placed  in  a 
barrel  filter  to  the  depth  of  eight  or  ten  inches, 
and  the  surface  of  the  bran  covered  to  the  depth 
of  one  or  two  inches  with  slippery  elm  bark,  and  the 
filtration  maintained  with  rapidity,  yields  a  supe- 
rior liquor,  of  a  fine,  dry  taste.  Liquor  prepared 
by  this  process,  cannot  be  used  for  a  great  length  of 
time  ;  the  difficulty  of  fining  down,  &c.,  has  caused 
this  plan  to  sink  into  disuse.  Where  a  sufficient 
time  is  allowed  for  the  color  extracted  from  the  husk 
to  subside,  no  finer  spirit  can  be  produced,  when  we 
keep  in  view  the  economical  and  simple  plan  used  for 
attaining  such  desirable  ends. — The  most  common 
process  is  filtration  through  oatmeal  and  rice — in 
some  instances  the  mixture  is  favored  with  a  small 
portion  of  wheaten  flour  ;  in- all  large  manufactories, 
the  spirit  runs  from  .the  charcoal  through  the  rice 
filters.  These  filters  are  made  to  suit  conveni- 
ence. A  common  barrel,  etc.,  will  answer  every 
purpose,  and  is  made  in  every  respect  that  the 
charcoal  filters  were ;  the  first  layer  at  the  bot- 
tom is  of  sand,  varying  in  depth  from  four  to  twelve 
inches.  This  sand  rests  on  a  perforated  bottom,  a 
few  inches  above  the  main  bottom,  and  is  covered 
with  a  blanket — that  is  to  say,  the  sand  has  a  blan- 


158  BEADS    FOR    LIQUORS. 

ket  at  the  top  of  it  and  another  beneath  it,  and  next 
comes  a  bed  of  oatmeal  or  rice  flour,  with  a  propor- 
tion of  one  tenth  of  the  whole  added  in  wheaten 
flour — either  the  oatmeal  or  the  rice  flour  are  em- 
bedded to  the  depth  of  from  twelve  to  fifteen  inches. 
Where  the  rice  flour  is  used,  chopped  straw  should 
be  used  in  layers  alternately  with  the  flour — other- 
wise, the  flour  would  become  one  impenetrable  mass, 
by  the  addition  of  fluid.  The  durability  of  either 
oatmeal  or  rice  flour  in  filtering,  can  only  be  obtained 
by  close  observation,  and  ascertaining  when  the 
starch  is  being  near  exhausted. 

The  use  of  chopped  straw  in  layers,  greatly  facili- 
tates the  filtration  of  fluids  through  glutinous  masses. 
Some  operators  run  the  spirit  through  one  bed  of 
ground  rice  or  oatmeal,  and  OUQ  of  whole  rice  to 
the  depth  of  twelve  to  twenty  inches — and  then 
through  the  usual  depth  of  sand.  The  different 
plans  are  offered  to  the  operator  rather  with  the 
view  of  furnishing  all  information  that  might  be  at 
all  desirable  ;  not  that  any  formula  has  any  decided 
advantage  over  the  other,  but  that  plan  that  appears 
the  most  convenient,  from  circumstances,  may  be 
adopted. 

All  the  different  formulas  in  this  work  are  in  prac- 
tical operation  in  different  parts  of  the  country  ;  and 
yet  the  proprietors  would  not  be  able  to  give  an 


CLARIFYING   WINES   AND    LIQUORS.  159 

opinion,  what  advantages  his  recipe  possessed  over 
any  other,  or  why  so  many  different  modes  were 
adopted  to  obtain  the  same  results.  The  choice  is 
often  the  result  of  circumstances,  and  from  long 
usage  a  formula-  becomes  almost  sacred  with  some 
operatives. 

It  will  be  noticed  that  this  plan  of  filtering  is  re- 
markable for  its  economy  and  simplicity,  and  thj 
general  directions  for  the  novice  are  few  and  simple. 
Keep  the  filtering  substancees  from  lying  too  compact 
by  a  few  layers  of  chopped  straw,  and  also  apply  xhe 
straw  in  any  instance  where  the  filtration  progresses 
slowly,  or  appears  choked.  All  substances  to  be  acted 
upon  by  filtration  should  be.  separated  from  each  other 
by  suitable  and  secure  coverings  of  close-grained 
fabrics.  Blankets  are  generally  preferred,  owing  to 
the  long  nap,  which  becomes  entangled  and  prevents 
the  escape  of  the  particles. 

\ 

Slippery  Elm  stands  deservedly  high  with  manufac- 
turers on  the  continent.  It  yields  a  mucilage  that 
combines  freely  with  alcohol,  and  enters  into  many 
extemporaneous  receipts.  The  decoction  is  prepared 
by  boiling  in  water,  and  is  used  to  give  the  appear- 
ance of  age  to  liquors,  It  is  the  most  serviceable, 
however,  used  by  infusing  it  in  the  spirit,  or  placing 
the  bark  over  the  surface,  or  mixing  through  in  the 


160  BEADS   FOR  LIQUORS. 

place  of  straw,  to  allow  the  filtration  to  progress 
freely  through  the  filters. 

Sugar,  Honey,  Syrup,  fyc.,  are  all  used  for  the  pur- 
poses of  giving  body,  age,  and  other  desirable  quali- 
ties to  wines  and  liquors,  and  have  been  noticed 
under  their  appropriate  heads. 

COLORING. 

Perfectly  transparent  liquors  can  never  be  obtain- 
ed with  indifferently  prepared  coloring.  Standing 
first  on  the  list,  is  brown  or  brandy  coloring  (carmel), 
or  burnt  sugar.  This  color  is  too  often  prepared 
from  indifferent  articles,  viz.  molasses  and  filthy 
sugar,  and  burnt  to  suit  the  convenience  of  the  ope- 
rator, rather  than  a  standard  rule  ;  and  when  prepared 
in  this  manner,  the  best  adapted  strainers  ever  invent- 
ed would  not  effectually  remove  the  .charcoal  (from 
being  over  burnt),  and  other  dissolved  filthy  impuri- 
ties that  are  to  be  found  in  the  scrapings  of  refineries, 
sugar-houses,  <fec.  This  is  the  material  that  the  color- 
maker  uses.  Molasses,  in  no  instance,  should  be 
used  in  the  manufacture  of  coloring.  Clean  and  fair 
brown  sugar  will  yield  a  rich  and  transparent  brown, 
of  great  depth  and  beauty. 

The  prudent  rectifier  will  never  make  use  of  any 
kind  of  fluid  coloring,  without  it  is  perfectly  trans 


COLORING.  1 61 

parent,  from  filtering  and  straining.  This  plan  of 
throwing  the  ingredients  together  promiscuously,  and 
relying  on  finings  for  transparency,  is  but  a  poor  one. 
To  the  uninitiated,  relative  to  burning  coloring,  I 
might  say  that  one  hour  and  a  half  will  suffice,  over 
a  brisk  fire,  to  any  gi^en  quantity  of  sugar.  When 
sufficiently  burned,  may  be  known  by  the  effervescence 
ceasing.  At  this  point,  you  should  dash  in  the  same 
quantity  of  water  that  there  was  of  sugar  ;  the  water 
disolves  the  mass  and  prevents  incrustation,  and  the 
heat  should  be  discontinued. 

The  Preparation  of  Liquor  Coloring. — Red  Sanders 
Wood  comes  in  round  or  angular  sticks,  internally 
of  a  blood  red  color,  and  externally  brown  from  ex- 
posure to  the  air  ;  compact  and  heavy,  of  a  fibrous 
texture  ;  it  is  kept  in  the  shops  in  the  state  of  small 
chips,  raspings,  or  coarse  powder.  It  has  but  little 
smell  or  taste,  and  imparts  a  red  color  to  alcohol,  ether, 
and  alkaline  solutions,  but  not  to  water.  Coloring 
is  obtained  from  sanders  wood,  in  the  proportion  of 
one  pound  of  the  wood  to  one  gallon  of  proof  spirit, 
and  allowed  to  stand  for  twenty-four  hours,  and  then 
drawn  off  and  filtered  through  sand,  to  the  depth  of 
twelve  to  fourteen  inches,  or  fined  with  boiled  milk. 
The  sanders  wood  should  be  subjected  to  the  action 
of  the  spirit  as  long  as  it  continues  to  yield  any  color. 


162  BEADS  FOR  LIQUORS. 

This  color  is  used  for  brandies,  combined  with  burnt 
sugar,  also  for  coloring  cherry  bounce,  wines,  &c. 

YELLOW. 

Gamboge. — The  best  gamboge  is  in  cylindrical 
rolls  from  one  to  three  inches  in  diameter,  some- 
times hollow  in  the  centre,  or  flattened,  or  folded 
double,  or  agglutinated  in  masses,  in  which  the  origi- 
nal form  is  not  always  distinguishable.  They'  are 
externally  of  a  dull  orange  color,  which  is  occasion- 
ally displaced  by  greenish  stains.  In  this  form,  it  is 
sometimes  called  pipe  gamboge.  Another  variety  is 
imported  under  the  name  of  cake  or  lump  gamboge  ; 
it  is  in  irregular  masses,  weighing  two  or  three 
pounds  or  more.  This  latter  variety  only  differs 
from  the  former,  in  the  greater  amount  of  impurities 
contained.  The  inferior  kinds  of  gamboge  may  be 
known  by  their  greater  hardness  and  coarser  frac- 
ture, by  the  brownish  or  greyish  color  of  their  broken 
surface,  which  is  often  marked  with  black  spots,  and 
by  their  obvious  impurities. 

Gamboge,  in  its  pure  form,  is  brittle,  with  a  smooth, 
shining  fracture  ;  the  color  of  the  mass,  when  broken; 
is  a  uniform  reddish  orange,  which  becomes  a  beauti- 
ful bright  yellow  when  powdered,  or  when  the  surface 
is  rubbed  with  water.  From  the  brilliancy  of  its 
color,  it  is  highly  esteemed — it  has  no  smell  and  little 


COLOEING.  163 

taste — it  produces  after  remaining  in  the  mouth  a 
short  time,  an  acrid  sensation.  So  intense  is  its  color- 
ing principle,  that  one  part  communicates  a  percepti- 
ble yellowness  to  ten  thousand  parts  of  water  or  spirit. 

Yellow  is  prepared  from  gamboge,  in  the  pro- 
portion of  eight  ounces  to  the  gallon  of  spirit, 
allowed  to  stand  twelve  hours,  arid  the  clearest  por- 
tion of  the  fluid  drawn  off  and  strained  through  a 
fine  flannel  bag,  and  the  gamboge  remaining  is  treat- 
ed to  spirit  until  the  coloring  is  completely  extracted. 

Gamboge  is  used  for  coloring  some  fine  brands  of 
peach  brandy,  wines,  and  cordials,  and  used  in  com 
pound  colors,  viz.  orange,  green,  lemon,  &c. 

Brown  from  Jllkanet  Root. — The  root  comes  to  us 
in  pieces  three  or  four  inches  long,  from  the  thickness 
Df  a  quill  to  that  of  the  little  finger  ;  somewhat 
twisted,  consisting  of  a  dark  red,  easily  separable 
bark  ;  it  is'  usually  much  decayed  internally,  very 
light,  and  of  loose,  almost  spongy,  texture.  The  fresh 
root  has  a  faint  odor  and  a  bitter  astringent  taste,  but 
when  dried,  it  is  nearly  inodorous  and  insipid.  Its 
coloring  principle  is  soluble  in  alcohol  or  ether,  but 
is  insoluble  in  water. 

The  tincture  of  alkanet  has  its  color  deepened  by 
acids,  and  changed  to  blue  by  alkalies,  and  again 
restored  by  neutralising  the  latter  substances. 


164  BEADS   FOR   LIQUORS. 

Alkanet  is  prepared  by  crushing  the  root,  and  add- 
ing one  pound  to  a  gallon  of  alcohol,  standing 
twenty-four  hours,  decanting,  and  fine  with  boiled 
milk  ;  depth  of  color  and  transparency  are  objects 
sought  for,  and  the  finings  should  be  continued  until 
the  tincture  is  bright.  If  depth  of  color  is  sought, 
add  sulphuric  acid,  drop  by  drop,  until  the  desired 
warmth  is  attained.  As  in  all  other  instances,  the 
remaining  root  should  be  subjected  to  the  action  of 
alcohol  as  long  as  the  root  yields  any  color. 

This  color  is  used  for  port  wine  particularly,  also 
for  wines  and  cordials  either  singly  or  combined, 
forming  compound  colors. 

Logwood  yields  a  color  well  adapted  for  a  certain 
class  of  wines,  and  is  very  extensively  used  ;  it  yields 
its  color  to  water  or  alcohol,  but  in  greater  quantities 
to  boiling  water. 

Red  beets  will  produce  a  fine  red  color,  by  mash- 
ing or  cutting  into  slices  and  infusing  into  the  liquid 
that  is  to  be  colored. 

When  they  are  to  be  used  for  coloring  fermented 
liquors,  viz.  champagne,  wines,  <fec.,  the  beets  should 
be  added  before  fermentation  has  begun,  that  is,  while 
these  liquors  are  being  formed  by  fermentation. 

Blue. — The  best  blue  is  prepared  from  indigo ; 
other  blues  have  been  proposed  and  used  with  but 


COLORING.  165 

little  success,  the  objections  to  them  are  a  want  of 
body  and  brilliancy.  The  action  of  light,  and  proba- 
bly some  principle  that  the  liquor  contains,  may  be 
incompatible  with  the  color.  These,  or  some  unex- 
plained causes,  tend  to  the  decomposition  of  the  color, 
and  hence  the  dull,  cloudy,  and  faded  color  of  some 
brands  of  cordials,  &c. 

Indigo  is  insoluble  in  alcohol  or  water.  It  is  of 
an  intensely  blue  color,  but  assumes  a  coppery  or 
bronze  hue  when  rubbed  by  a  smooth,  hard  body,  as 
the  finger  nail.  The  solution  of  indigo  is  known  as 
chemic  blue,  and  is  prepared  thus  : — 

%o  eight  ounces  of  oil  of  vitriol,  in  a  glass  or  earth- 
en vessel  placed  in  cold  water,  add  gradually  one 
ounce  of  pure  indigo  in  powder,  stirring  the  mixture 
at  each  addition  with  a  glass  rod ;  cover  the  vessel 
for  twenty-four  hours,  then  dilute  with  an  equal 
weight  of  water.  Instances  may  occur,  where  the 
acid  would  be  objectionable  in  the  above  solution. 
Carbonate  of  potash,  soda,  or  ammonia,  if  added,  will 
neutralize  the  acid.  This,  if  prepared  with  clear 
water,  will  need  no  farther  preparation  as  it  is 
beautifully  transparent. 

Indigo  is  used  for  coloring  cordials  the  different 
shades  of  blue,  also  with  gamboge  in  solution,  for 
forming  green,  and  with  a  solution  of  red  sander? 
wood  or  cochineal  for  forming  a  purple  color. 


166  BEADS   FOR  LIQUORS. 

Rose  Pink,  £fc.,  is  prepared  from  cochineal.  Cochi- 
neal has  a  faint,  heavy  odor,  and  a  bitter,  slightly 
acidulous  taste  ;  its  powder  is  of  a  purplish  carmine 
color,  tinging  the  saliva  intensely  red.  Cochineal  is 
soluble  in  water  and  alcohol,  and  more  so  in  boiling 
alcohol.  From  this  formula,  the  operator  can  pro- 
duce any  desired  shade,  from  the  lightest  pink  to  the 
deepest  carmine. 

Boil  one  ounce  each  of  cochineal  and  salt  of  tartar 
in  a  quart  of  water  for  twenty  five  or  thirty  minutes, 
then  add  one  ounce  cream  of  tartar  and  the  same  of 
alum ;  this  is  intended  for  bottled  cordials,  <fec. 
Where  it  is  desirous  to  color  by  the  barrel,  pipe,  or 
hogshead,  the  cochineal  may  be  inclosed  in  muslin  and 
thrown  into  the  cask.  Two  ounces  of  cochineal  will 
color  a  hogshead  a  very  fine  pink  ;  of  course  the 
quantity  can  be  increased  or  diminished  to  produce 
the  desired  shade.  The  tints  formed  by  cochineal, 
in  combination  with  any  other  color,  will  have  more 
brilliancy  than  any  other  colors  used,  viz.  in  orange, 
gold,  purple,  fawn,  salmon,  &c.,  &c. 


VI  IT. 

'    ON  BARRELLING  LIQUORS, 

GIVING  AGE  TO  NEW  BARRELS,  AND  BRIGHTENING  OLD  ONES, 
CLEANSING  AND  SWEETENING  OLD  BARRELS,  BRANDS 
AND  BRANDING  BARRELS,  MARKS  THAT  ARE  NOT  CUSTOM- 
HOUSE MARKS. 


barrels  are  to  be  used,  the  "hoops  should 
be  well  driven  and  nailed.  If  the  barrels  should  ap- 
pear slack,  swell  them  with  water.  If  they  are 
pipes,  restore,  if  needed,  the  plaster  of  Paris  on  the 
heads,  by  mixing  plaster  of  Paris  with  water  to  the 
consistence  of  thin  mortar,  and  apply  as  necessary. 
It  will  set  or  harden  immediately.  If  the  plaster  is  to 
be  colored,  stir  in  uniformly  Venetian  red  or  any  color 
to  suit  taste  (in  the  plaster  while  it's  being  mixed).  If 
the  heads  of  the  barrels  are  to  be  plain,  and  they  are 
"old  ones,  examine  carefully  for  the  retailer's  faucet- 
opening.  Plug  this  up  carefully,  allowing  the  plug 
to  sink  about  the  twentieth  of  an  inch  in  the  head 
of  the  barrel,  thus  allowing  a  small  space  to  be  filled 


168  BARRELLING  LIQUORS. 

with  black  putty  (this  is  a  mixture  of  lamp  black 
and  putty)  ;  bring  the  whole  even  and  smooth  with 
the  head  of  the  barrel,  taun  Lave  a  stencil  pattern 
ready  with  the  word  COG.,  or  any  other  word  that 
will  answer  ;  and  allowing  the  letter  0  to  cover  the 
putty.  The  0  in  the  pattern  should  have  the  centre 
left  out,  thus  forming  a  black  circle.  The  object  of 
this  is  to  completely  hide  all  traces  of  the  faucet 
hole  ;  and,  if  done  with  neatness,  it  will  succeed  ad- 
mirably. 

For  giving  age  to  new  barrels,  keep  them  in  a 
damp,  dark  cellar,  and  dash  water  on  them  occasion- 
ally, or  wash  them  several  times,  daily,  until  the  de- 
sired appearance  is  obtained,  with  a  solution  com- 
posed of  two  gallons  of  water,  three  pounds  of  sul- 
phuric acid,  and  one  pound  of  sulphate  of  iron. 
When  this  solution  is  used,  it  will  be  useless  to  keep 
them  in  a  cellar. 

For  scrubbing  old  barrels,  use  a  very  strong  solu- 
tion of  sulphuric  acid,  or  pure  acid  will  answer  best. 
The  barrels  should  be  well  rubbed  during  the  appli- 
cation of  the  acid.  The  acid  acts  by  corroding  the 
surface  of  the  staves,  and  the  friction  or  rubbing 
removes  the  corroded  surface.  Barrels  subjected  to 
this  process  soon  tarnish. 

All  barrels,  except  new  ones,  and  those  old  ones 
that  yield  a  fine  aroma,  should  be  well  cleansed  from 


BARRELLING   LIQUORS.  169 

ull  odors,  or  they  will,  to  a  considerable  extent,  in- 
jure their  proposed  contents.  Take,  owing  to  a 
greater  or  less  extent  of  the  fetor,  from  a  half  to  one 
glass  of  sulphuric  acid,  and  pour  into  the  barrel  and 
bung  down  tightly,  and  roll  the  barrel  in  such  a 
manner  that  the  acid  will  reach  all  parts  of  the  in- 
side of  the  barrel.  The  acid  can  be  decanted  and 
kept  for  future  use.  Recollect  to  rinse  out  the  bar- 
rel first  with  pure  water  before  the  acid  is  used. 
Another  mode  is  to  smear  or  saturate  strips  of  cot- 
ton fabric  with  sulphur,  rendered  fluid  by  heat.  Ai- 
tach  the  end  of  one  of  these  pieces  to  the  under  part 
of  the  bung,  ignite  the  opposite  end,  put  it  in  the 
barrel,  and  bung  tightly. 

The  manufacturer  should  pay  the  strictest  atten- 
tion to  the  manner  in  which  all  of  his  brands  and 
stencil  patterns  are  executed.  Neatness,  correct 
proportion,  and  delicacy  of  touch  should  characterize 
the  mechanical  portion  of  them  ;  and  where  instances 
may  arise  that  the  heads  should  be  painted,  nothing 
but  the  prettiest  colors  should  be  used.  A  few  ex- 
amples are  offered.  They  can  be  adapted  to  suit 
convenience.  A  beautiful  rose  pink  or  peach  blos- 
som can  be  made  by  adding  equal  proportions  of 
vermilion  and  drop  lake,  well  ground  together,  to 
white  lead,  until  the  shade  sought  is  produced. 
Paris  green,  mixed  with  turpentine  and  oil,  is  the 


170  BARRELLING   1 IQUORS. 

most  brilliant  green.  The  different  shades  of  yellow 
are  made  from  yellow  ochre  or  chrome  yellow  ;  to 
be  first  ground,  and  then  mixed  with  white  lead,  and 
brought  to  any  shade  required.  These  fine  colors, 
for  the  most  part,  are  used  for  cordial  barrels.  Do- 
mestic brandies,  from  long  usage,  are  put  up  in  wood 
colored  heading.  The  American  fancy  brands  of 
whiskey  are  often  put  up  with  neatly  varnished  oak- 
heads,  which  makes  a  very  neat  appearance.  A  small 
portion  of  burnt  amber  is  added  to  the  varnish  to 
give  the  heads  a  darkish  hue  to  be  in  keeping  with 
the  dull  and  oldish  looking  staves.  The  appearance 
just  mentioned  is  imparted  to  the  staves  by  sulphuric 
acid,  &c.,  as  above ;  that  is,  where  the  spirit  is  de- 
nominated "  old,"  the  manufacturer  should  have  a 
complete  set  of  brands  and  branding  plates  for 
foreign  and  domestic  liquors.  The  imitation  liquors 
should,  if  necessary,  have  the  brands  burnt  in  the 
head  of  the  barrel ;  and  some  dealers  have  adopted 
the  plan  of  marking  the  head  of  the  barrel  in  the 
same,  style  as  the  custom-house  marks,  and  reads 
something  like  the  following  : — "  Mary  Pell,  New 
York,  June  9,  1851."  Any  other  names,  of  course, 
would  answer.  All  that  is  necessary  is  to  have 
them  resemble,  as  much  as  possible,  what  they  are 
intended  to  represent.  It  is  supposed  that  the  bar- 
rels to  be  used  are  new  ones,  which  always  should 


USE   OF   ACETIC    AND   SULPHURIC   ACIDS,   &C.      171 

be  the  case  where  the  article  has  been  prepared  with 
great  care.  It  (the  spirit)  should  be  offered  in  neat 
and  bright  packages. 

For  giving  age  to  new  barrels,  a  dilute  tincture  of 
muriate  of  iron  with  its  own  bulk  of  water,  and 
apply  with  a  brush  or  rag  uniformly  over  the  barrel. 


ON    THE    USE   OP   ACETIC     AND     SULPHURIC    ACIDS   IKX 
LIQUORS. 

The  above  acids  are  added  to  liquors,  under  the 
false  impression  that  they  add  to  the  strength,  or 
that  they  supply  the  strength  of  the  deficient  alco- 
hol. In  small  proportions  (see  Formula),  acid  greatly 
Improves  some  liquors.  In  some  instances,  where  a 
spirit  has  an  unpleasant  taste,  it  acts  by  destroying 
the  cause  ;  or,  where  a  liquor  tastes  flat,  the  acid 
yields  quite  a  pleasant  taste.  Spirit  that  contains 
either  a  deficiency  or  an  excess  of  saccharine  matter 
has  its  peculiarities  corrected  by  acid  ;  in  the  former 
instance,  the  acidulous  taste,  by  the  addition  of  the 
acid,  completely  covers  the  deficiency  ;  and  in  the 
latter  instance,  an  excess  of  acid  destroys  (to  the 
taste)  the  saccharine  matter. 

Acids  should  be  used  whenever  a  pleasant  vinous, 
acidulous  taste  is  desired  in  liquors.  Where  ecorio* 
my  is  sought,  use  sulphuric  acid.  Acetic  acid  or 


172  BARRELLING  LIQUORS. 

strong  vinegar  yields  a  taste  and  smell.  The  com- 
bined odor  of  the  acid  and  the  spirit  is  similar  to 
acetic  ether,  and  would  be  a  desirable  flavor  for  any 
liquor. 

The  discussion  would  digress  from  the  object  of 
this  work  to  inquire  into  the  propriety  of  the  use  or 
disuse  of  a  mineral  acid  in  this  business.  The  ar- 
gument that  proscribes  the  use  of  it  in  this  instance 
would  apply  with  equal  force  to  its  use  in  the  manu- 
facture of  soda  and  mineral  waters  ;  and  as  found  in 
some  brands  of  lemon  syrup  and  the  acidulated 
beverages  that  are  prescribed  by  the  medical  faculty. 
The  proportion  used  in  spirit  is  comparatively  small 
to  that  used  for  other  manufacturing  purposes,  as  a 
glassful  of  the  spirit  does  not  contain  a  greater 
quantity  than  one  drop  1 


IX. 

ON  THE  USES  OF  SUGAR,  MOLASSES,  AM)  H05EY 


IN   THE   MANUFACTURE   OF 


WINES  AND  LIQUORS. 


THERE  are  two  modes  presented  to  the  operator  for 
giving  a  body,  age,  and  a  mucilaginous,  oily  appear* 
ance  to  liquors, — the  first  process  consisting  in 
charging  the  fluid  with  a  given  amount  per  gallon 
of  saccharine  matter.  The  application  of  this  pro- 
cess will  not  answer  where  the  manufacture  of  low 
proof  or  low  priced  liquors  is  contemplated,  as  it 
would  incur  an  additional  expense  varying  from 
twelve  to  twenty-five  per  cent.  The  second  process 
consists  in  charging  the  liquid  with  starch  by  filtra- 
tion. This  process  is  fully  detailed  in  another  chap- 
ter on  that  subject  ;  and  it  will  be,  seen  that  the 
same  ends  can  be  attained  by  the  latter  process  that 
are  by  the  former,  and  at  a  comparatively  trifling 
cost.  To  give  to  neutral  spirits  the  attributes  of  a 


174         MANUFACTURE   OF   WINES    AND    LIQUORS. 

fine  distilled  and  aged  liquor  would  be  to  apply  the 
principles  of  both  processes,  viz.  to  subject  it  to  the 
starch  filtration,  and  to  charge  the  spirit  with  a  small 
per  centage  of  honey  or  sugar. 

The  honey  has  a  decided  preference,  owing  to  its 
peculiar,  though  feebly  aromatic  taste,  which  is  fol- 
lowed by  a  slight  prickling  or  sense  of  acrimony  in 
the  throat.  It  is  better  adapted  to  the  manufacture  of 
wines,  fine  gin,  brandies,  champagne,  cordials,  &c.,  &c. 

In  some  instances,  the  honey  may  need  clarifica- 
tion ;  for  which,  full  instructions  will  be  found  under 
the  head  of  "  Clarifying  Honey. "  When  used,  either 
the  honey  or  sugar  should  be  dissolved  in  perfectly 
clean,  clear  water,  for  if  either  should  contain  any 
filthy  impurities  they  will,  in  a  proportionate  degree, 
render  the  fluid  containing  them  muddy  ;  and,  for 
this  reason,  molasses  should  never  be  used,  not  even 
in  the  most  minute  quantities.  Neither  is  molasses 
suited  for  coloring  when  burned ;  this  is  owing  to 
the  excessive  amount  of  caramel  or  burnt  sugar  that 
the  molasses  contains — this  caramel  being  the  obvious 
effects  of  evaporating  the  cane  juice  from  direct 
heat. 

The  filtering  process  presents  innumerable  advan- 
tages in  preparing  low  proof  or  cheap  liquors,  as 
the  fixtures  necessary  are  remarkable  for  their  sim- 
plicity ;  and  the  filtration,  if  properly  managed,  will 


CLARIFYING   HONEY.  175 

give  to  the  spirit  a  luscious  taste  and  a  fine 
bead.  The  only  difficulty  to  guard  against  is  to 
prevent  the  color  of  the  liquor  becoming  heavy. 
This  is  derived  from  the  husks  of  bran  that  the 
wheaten  flour  contains.  For  this  reason,  rice  flour 
is  extensively  used,  though  inferior  to  wheat.  The 
heaviness  alluded  to  above  will,  in  the  course  of 
time,  subside. 

One  part  of  wheaten  flour  to  six  of  rice  flour,  and 
three  parts  of  whole  grains  of  rice  thoroughly 
mixed,  will  be  found  the  most  expeditious  formula 
for  packing  filtering  stands. 

TO    CLARIFY  HONEY. 

The  clarification  is  only  necessary  when  the  honey 
is  intended  for  bright,  transparent  champagne,  gin, 
<fec.  Gently  heating  the  honey,  and  straining  through 
muslin,  will  generally  remove  the  impurities  ;  or  mix 
six  eggs  with  two  gallons  of  water,  and  add  the 
water  to  ten  gallons  of  honey  ;  mix  well,  thin,  and 
apply  heat,  but  do  not  bring  it  to  the  boiling  point ; 
then  skim,  and  if  necessary,  strain. 

Heat  renders  honey  perfectly  fluid,  so  that  the  wax 
and  other  light  impurities  which  it  contains,  rise  to 
the  surface,  and  may  be  skimmed  off,  while  the  hea- 
vier substances,  which  may  have  been  accidentally 


176         MANUFACTURE   OF    WINES   AND   LIQUORS. 

or  fraudulently  added,  such  as  sand  or  other  earth, 
sink  to  the  bottom. 


French  Method  of  Clarifying  Honey. — Take  of 
honey  3,000  parts,  water  750  parts,  carbonate  of 
lime,  powdered  and  washed,  ninety-six  parts  ;  mix 
them  in  a  suitable  vessel,  and  boil  for  three  minutes, 
stirring  constantly,  then  add  ninety-six  parts  of  fresh 
burned  bone  black,  in  powder,  and  boil  for  a  few 
minutes  ;  lastly,  add  the  whites  of  three  eggs,  beat 
up  with  500  parts  of  water,  and  bring  the  liquid  to 
the  boiling  point  ;  withdraw  the  vessels  from  the 
fire,  and  after  the  mixture  has  cooled  for  fifteen 
minutes,  strain  through  flannel,  and  repeat  the  strain- 
ing until  the  liquid  passes  perfectly  clear ;  should  i1 
iot  be  of  the  proper  consistence,  it  should  be  con 
centrated  sufficiently  by  quick  boiling.  The  use  of 
the  carbonate  of  lime  is  to  saturate  any  acid  in  the 
honey  which  might  favor  the  formation  of  glucose, 
and  thus  increase  the  tendency  to  granulation. 

Second  Process  for  Clarifying  Honey. — Boil  twency- 
five  pounds  of  honey,  to  which  half  the  quantity  of 
water  has  been  added,  with  a  pulp  obtained  by  stir- 
ring three  sheets  of  white  blotting  paper,  with 
water,  over  a  slow  fire,  till  the  pulp  is  reduced  to 
minute  fibres  ;  when  the  mixture  cools,  put  it  into  a 


TESTS,  ETC.  ITt 

woollen  filtering  bag,  previously  moistened,  and  al- 
low the  honey  to  pass.  It  comes  away  perfectly 
clear  ;  the  paper  pulp  may  then  be  washed,  and  the 
dark  wine-colored  liquid  subjected  to  a  second  pro- 
cess. 

Honey  clarified  by  the  first  process  described,  is 
as  clear  and  colorless  as  syrup  made  with  refined  su- 
gar, but  still  retains  its  flavor. 

TO  ASCERTAIN  THE  PURITY  OF  FRENCH  BRANDY. 

On  analysis  pure  brandy  has  been  shown  to  con- 
tain alcohol,  water,  volatile  oil,  tannin,  heavy  oil  of 
wine,  acetic  ether,  and  coloring  matter. 

An  imitation  of  brandy  is  composed  of  alcohol, 
with  various  proportions  of  grain  oil,  starch,  sugar, 
honey,  tannin,  coloring,  acetic  ether,  raisin  spirit,  or 
heavy  oil  of  wine,  &c.,  &c. 

The  sugar,  honey,  pepper,  <fcc.,  will  be  perceptible 
to  the  taste,  if  the  liquid  be  evaporated  to  dry  ness  , 
the  tannin  will  be  known  by  the  liquid  forming  a 
dark  line,  by  the  addition  of  the  sesquioxide  of  iron  ; 
the  starch  will  be  known  by  the  addition  of  iodine 
in  solution,  and  the  presence  of  grain  oil  will  be  de- 
noted by  nitrate  of  silver. 

TESTS,   ETC. 

Nitrate  of  Silver  Test  for  Detecting  Grain  or  Fuset 


178         MANUFACTURE   OP  WINES   AND    LIQUORS. 

Oil  in  Liquors. — Take  of  nitrate  of  silver,  ten  grains  ; 
pure  water,  one  ounce  ;  dissolve  the  nitrate  of  silver 
in  the  water  ;  to  half  a  glass  of  the  liquid  supposed 
to  contain  grain  oil.  add  twenty-five  drops  of  the  so- 
lution of  nitrate  of  silver  ;  if  there  be  any  grain  oil, 
it  will  be  converted  into  a  black  powder,  and  will 
be  seen  floating  on  the  surface  of  the  liquid. 

The  action  of  the  silver  is  not  always  immediate  ; 
the  glass  should  be  exposed  to  a  strong  light,  the 
better  to  enable  the  operator  to  observe  any  of  the 
powder  that  might  be  floating  on  the  surface  of  the 
liquid.  It  has  been  observed,  that  the  action  of  the 
oxide  of  silver  is  not  immediate  •  from  one  to  twen- 
ty-four hours  is  sometimes  necessary  in  testing  a 
sample  that  may  have  been  well  rectified,  either  by 
distillation  or  filtration. 

Iodine  Test  for  /Starch  in  Liquors. — Iodine,  one 
ounce  ;  alcohol,  five  ounces  ;  dissolve.  To  half  a  glass 
of  spirit,  add  a  few  drops  of  the  solution  of  iodine, 
if  starch  is  present  the  product  will  be  purple,  and 
dark  purplish  spots  or  specks. 

Now  it  must  be  obvious,  that  when  the  tests  men- 
tioned fail  in  denoting  the  presence  of  these  articles 
mentioned,  the  spirit  is  unadulterated,  as  the  articles 
sought  for  by  these  tests,  viz.  sugar,  honey,  and  starch, 
are  those  that  are  used  both  in  America  and  Europe, 


QUANTITY  OF  ALCOHOL  IN  WINE,  ETC.    179 

by  all  classes  of  manufacturers,  in  adulterating  li- 
quors. 

TO   ASCERTAIN     THE   QUANTITY   OF   ALCOHOL   IN   WINE. 
BEER,    CIDER,   CORDIALS,    ETC. 

Take  of  the  liquid  to  be  examined,  one  hundred 
parts,  and  a  solution  of  subacetate  of  lead,  formed 
by  taking  litharge,  fifteen  parts  ;  acetate  of  lead, 
twelve  parts  ;  water,  two  hundred  parts  :  boil  for 
twenty  minutes,  or  until  reduced  to  one  half. 
Take  of  this  twelve  parts,  agitate  together,  arid 
strain  through  muslin  ;  then  take  potash,  that  has 
been  brought  to  red  heat  in  a  ladle,  and  add  it  in 
powder  to  the  liquid,  as  long  as  it  continues  to  dis- 
solve ;  the  alcohol  will  be  seen  floating  on  top  of  the 
mixture.  The  quantity  of  spirit  can  be  estimated  by 
means  of  a  graduated  tube. 

The  most  certain  way  to  determine  the  quantity 
of  alcohol  contained  in  a  given  quantity  of  any  li 
quid,  is  to  separate  it  from  the  non-volatile  constitu- 
ents by  distillation.  Any  kind  of  small  still  can  be 
made  available  for  this  purpose.  Take  for  the  pur- 
pose three  hundred  parts  of  the  liquid  to  be  examined, 
measured  in  a  glass  tube  carefully,  and  slowly  distiJ 
over  one  hundred  parts,  or  one  third  of  the  liquor  in 
the  still,  making  use  of  a  graduating  tube  as  the  re- 


180         MANUFACTURE    OF   WINES   AND  LIQUORS. 

cipient  of  the  distilled  liquid,  and  stopping  the  ope- 
ration when  the  distilled  liquor  reaches  the  hun- 
dredth degree  ;  then  obtain  the  amount  of  alcohol 
the  distilled  liquor  contains,  by  means  of  ttfe  hydro- 
meter, and  dividing  the  result  by  three,  you  have  the 
per  centage  of  alcohol  that  the  liquid  contains.  If, 
for  example,  the  hundred  parts  of  distilled  liquor 
contained  thirty  parts  of  alcohol,  the  liquid  submit- 
ted to  distillation  contains  ten  per  cent,  of  alcohol ; 
but  if,  from  want  of  attention,  there  should  be  dis- 
tilled over  more  than  one  hundred  parts  of  the  li- 
quor, it  will  not  answer  to  divide  the  alcoholic 
strength  of  the  product  by  three  to  obtain  the  per 
centage  of  the  alcohol  of  the  liquor  submitted  to  dis- 
tillation. You  must  employ  as  a  divisor  the  num- 
ber which  expresses  the  relation  of  the  volume  of 
the  distilled  product  to  the  bulk  of  the  wine.  If, 
for  example,  you  have  one  hundred  and  six  parts  of 
distilled  liquor,  containing  (by  the  hydrometer)  thir- 
ty-three parts  of  alcohol,  you  divide  300  by  106, 
which  gives  2*83,  and  then  divide  33  by  2*83,  which 
gives  11*66  ;  the  last  number  expresses  the  per  cent- 
age  of  alcohol  of  the  liquor  submitted  for  examina 
tion. 

CHARCOAL   AS   A   DECOLORIZING   AGENT. 

Owing  to  a  variety  of  causes, — the  fluctuations  of 


CHARCOAL   AS   A   DECOLORIZING    AGENT.         181 

the  market,  an  over  stock  of  one  particular  kind  of 
unmerchantable  liqu&^or  a  quantity  of  liquor  too 
highly  colored,  or  to  point  to  the  emergency  that 
might  arise,  would  be  impossible  ;  and  hence  the  neces- 
sity of  a  knowledge  of  the  articles  used  in  decolorizing 
liquors,  viz.  animal  charcoal  or  bone  black.  Animal 
charcoal  by  no  means  necessarily  possesses  the  de- 
colorizing property,  as  this  depends  upon  its  peculiar 
state  of  aggregation.  If  a  piece  of  pure  animal  matter 
be  carbonized,  it  usually  enters  into  fusion,  and  from 
the  gaseous  matter  which  is  extricated,  becomes 
porous  and  cellular.  The  charcoal  formed  has  ge- 
nerally a  metallic  lustre,  and  a  color  resembling  that 
of  black  lead.  It  has  little  or  no  decolorizing 
power. 

The  most  powerful  of  all  the  charcoals  for  dis- 
charging colors,  are  those  obtained  from  certain  ani- 
mal matters,  such  as  dried  blood,  hair,  horns,  &c.t 
&c.,  by  first  burning  them  with  carbonate  of  potassa, 
and  then  washing  the  product  with  water.  The  next 
most  powerful  decolorizer  is  bone  black,  in  which 
the  separation  of  the  carbonaceous  particles  is  effect- 
ed by  the  phosphate  of  lime  present  in  the  bone. 
Vegetable  substances  may  be  made  to  yield  a  good 
charcoal  for  destroying  color,  provided  before  burn- 
ing they  be  well  mixed  with  pumice  stone,  chalk, 
flint,  calcined  bones,  &c.,  &c. 


182  MANUFACTURE   OF   WINKS   ATsTD    LIQUORS. 

It  results  from  the  foregoing  facts  that  the  deco- 
lorizing power  of  charcoal  depends  upon  a  peculiar 
mode  of  aggregation  of  its  particles,  the  leading  cha- 
racter of  which  is  they  are  isolated  from  one  another, 
and  thus  enabled  to  spread  over  a  greater  extent  of 
surface.  It  is  on  this  principle  that  certain  chemical 
substances  act  in  developing  the  property  in  question, 
when  they  are  ignited  in  a  state  of  intimate  mixture 
with  the  substances  to  be  charred.  Thus  it  is  per- 
ceived that  there  is  no  necessary  connexion  between 
animal  charcoal  and' the  decolorizing  power;  as  this 
charcoal  may  or  may  not  possess  the  peculiar  aggre- 
gation of  its  particles,  on  which  the  power  de- 
pends. 

Bone  black,  for  instance,  has  this  property,  not  be- 
cause it  is  an  animal  charcoal,  but  in  consequence 
of  the  phosphate  of  lime  present  in  the  bone,  the 
favorable  state  of  aggregation  is  induced. 

Animal  charcoal  will,  by  digestion  and  nitration, 
remove  the  bitter  principles  from  infusions,  <fcc.  Its 
power  of  acting  on  chemical  compounds  and  solutions 
is  much  more  decided  in  its  purified  state. 

Bone  black  is  composed  of  phosphate  and  carbo- 
nate of  lime,  charcoal,  and  carburet  of  iron. 

Bone  black,  when  used  for  decolorizing,  should  bo 
deposited  in  a  filter  to  the  depth  of  from  five  to 
fifteen  feet.  On  a  sfliall  scale,  a  common  forty  gallon 


TANNIN.  183 

barrel  can  be  used  for  the  same  purpose.     (For  fur- 
ther particulars  see  Filtering  Apparatus.) 

Boiled  Milk  possesses  decolorizing  properties,  and 
is  very  useful  in  wines.  A  pint  of  boiled  milk  added 
while  warm  to  a  pipe  of  red  wine,  will  discharge  the 
color  completely,  rendering  it  transparent.  The 
action  of  the  milk  is  mechanical ;  the  particles  of 
milk,  combining  with  the  minute  particles  that  con- 
stitute the  coloring,  fall  to  the  bottom  or  subside. 


TANNIN. 

As  tannin  is  extensively  used  in  one  form  or 
another,  viz.  as  tanning  oak  bark,  catechu,  and  terra 
japonica,  for  the  bitter  and  astringent  principle  and 
coloring  matter  that  it  yields,  which  is  well  adapted 
to  brandies,  whiskey,  and  some  wines — it  requires  that 
it  should  have  more  than  a  passing  notice.  The 
term  tannin  was  originally  applied  to  a  principle 
existing  in  many  vegetables  having  a  very  astringent 
taste,  and  the  property  of  producing  a  white,  floe- 
culent  precipitate,  with  a  solution  of  gelatine  and 
black  precipitate,  with  the  salts  of  the  sesquioxide  of 
iron.  As  obtained,  however,  from  different  plants,  it 
was  found  to  exhibit  some  difference  of  properties, 
und  chemists  have  recognised  two  kinds  ;  one  exist 


184        MANUFACTURE   OF   WINES   AND    LIQUORS. 

lug  in  oak  bark,  galls,  &c.,  and  the  other  in  Peruvian 
bark,  catechu,  &c.  One  striking  peculiarity  of  the 
tannin  of  galls  is  its  facility  of  conversion  into 
gallic  acid,  which  is  wanting  in  the  other  varieties. 

Pure  tannic  acid  is  solid,  uncrystallizable,  white  or 
slightly  yellowish,  inodorous,  strongly  astringent  to 
the  taste,  without  bitterness  ;  soluble  in  water,  much 
less  in  alcohol  and  ether,  and  insoluble  in  the  fixed  and 
volatile  oils.  It  can  be  kept  unchanged  in  the  solid 
form,  but  its  aqueous  solution,  when  exposed  to  the  air , 
gradually  becomes  turbid,  and  deposits  a  crystalline 
matter,  consisting  chiefly  of  gallic  acid.  Tannic 
acid  precipitates  solutions  of  starch,  albumen,  and 
gluten,  and  forms  with  gelatin  an  insoluble  compound 
which  is  the  basis  of  leather. 

Tannin,  in  the  form  of  oak  bark  and  catechu,  or 
terra  japonica,  is  the  form  best  suited  to  the  purposes 
ol  the  manufacturer  of  liquors.  A  spirit  formed  by 
filtration,  that  is,  a  liquor  that  has  had  a  body  given 
to  it  by  starch,  <fec.,  will  receive  but  little  assistance 
from  tannin,  and  an  excess  of  tannin  would  precipi 
tate  the  starch.  Tannin  generally  enters  into  extern 
poraneous  formulas  for  liquors — and  some  manufac 
turers  use  oak  bark  for  coloring  domestic  brandies, 
which  adds  considerably  to  the  taste. 

Where  tannin  or  catechu  would  be  incompatible 
with  a  liquid,  alum  should  be  substituted.  Catechu 


SUGAR   OF   MILK.  185 

is  suited  to  brandies,  whiskeys,  Port  wine,  &c.  Alum 
to  the  astringent  wines,  as  the  water  the  wine  con- 
tains will  hold  the  alum  in  solution.  The  quantities 
and  proportions  of  tannin  necessary  in  the  manufac- 
ture of  liquors,  will  be  mentioned  in  the  various  re- 
ceipts throughout  this  work. 

The  operator  will  recollect  that,  where  a  transpa- 
rent liquor  requires  an  astringent  property,  alum  will 
be  the  best  suited  for  the  purpose,  as  the  color  of 
the  tannin  would  render  it  objectionable.  The  alum 
should  be  first  dissolved  in  water  before  adding  it  to 
the  spirit. 

SUGAR   OF   MILK. 

Sugar  of  milk,  or  lactin,  is  found  only  in  milk,  of 
which  it  forms  about  five  per  cent.  It  is  manufac- 
tured largely  in  Switzerland,  as  an  article  of  food. 
In  preparing  it,  milk  is  first  coagulated,  by  the  addi- 
tion of  sulphuric  acid,  and  the  resulting  whey  is 
evaporated  to  a  syrupy  consistence,  and  set  aside  in 
a  cool  place  for  several  weeks,  to  allow  a  deposit  of 
crystals.  The  crystals  are  then  decolorized  by  ani 
mal  charcoal. 

Sugar  of  milk  is  a  hard,  somewhat  gritty,  white 
substance,  possessing  a  somewhat  sweet  taste.  In 
commerce  it  sometimes  occurs  in  cylindrical  masses, 


186        MANUPACTQRE   OF   WINES   AND    LIQUORS. 

in  the  axis  of  which  is  a  core,  around  which  the  crys 
tals  have  been  deposited.  It  dissolves  slowly  in  six 
parts  of  cold,  and  three  of  boiling  water,  without 
forming  a  syrup  ;  it  is  but  slightly  soluble  in  alco- 
hol. Sugar  of  milk  is  not  susceptible  of  the  vinous 
fermentation  by  the  direct  influence  of  yeast ;  but 
after  the  action  of  dilute  acids,  which  first  convert  it 
into  grape  sugar,  it  is  capable  of  furnishing  a  spi- 
rituous liquor  by  distillation.  It  is  well  known  that 
both  mares'  and  cows'  milk,  after  becoming  sour,  are 
capable  of  forming  an  intoxicating  drink  by  fermen- 
tation. 

Sugar  of  milk  is  used  to  prevent  fermentation  in 
syrups,  in  the  proportion  of  thirty-two  parts  to  one 
thousand.  See  Syrups. 


X. 

THE  PROCESS 


OF   THE 


MANUFACTURE  OF  SULPHURIC  ACID. 


THERE  is  scarcely  any  article  that  is  used  for  such 
a  different  variety  of  purposes,  arid  one,  too,  that  is 
so  highly  useful,  of  which  there  is  so  little  known  of 
its  production,  as  oil  of  vitriol.  Although  it  may  not 
belong  to  the  peculiar  province  of  the  manufacturer 
of  liquors  to  manufacture  this  acid,  yet  a  knowledge 
of  its  formation  and  general  properties  is  necessary 
to  a  complete  practical  knowledge  of  the  manufac- 
ture of  wines,  liquors,  <fcc. 

Sulphuric  acid  is  obtained  by  burning  sulphur, 
mixed  with  one  eighth  of  its  weight  of  nitre,  over  a 
stratum  of  water,  contained  in  a  chamber  lined  with 
sheet  lead  ;  if  the  sulphur  was  burned  by  itself,  the 
product  would  be  sulphurous  acid,  which  contains 
only  two  thirds  as  much  oxygen  as  sulphuric  acid  ; 


188     MANUFACTURE  OF  SULPHURIC  ACID. 

the  object  of  the  nitre  is  to  furnish,  by  its  decompo- 
sition, the  requisite  additional  of  oxygen. 

The  leaden  chambers  vary  in  size,  but  are  gene- 
rally from  thirty  to  thirty-two  feet  square,  and  from 
sixteen  to  twenty  feet  in  height ;  the  floor  is  slightly 
inclined  to  facilitate  the  drawing  off  of  the  acid, 
and  covered  to  the  depth  of  several  inches  with 
water.  There  are  several  modes  of  burning  the 
mixture  of  sulphur  and  nitre,  and  otherwise  conduct- 
ing the  process,  but  that  pursued  in  France  is  as  fol- 
lows :  near  one  of  the  sides  of  the  chamber,  and 
about  a  foot  from  its  bottom,  a  cast  iron  tray  is 
placed  over  a  furnace,  resting  on  the  ground,  its 
mouth  opening  externally,  and  its  chimney  having 
no  communication  with  the  chamber  ;  on  this  tray 
the  mixture  is  placed,  being  introduced  by  a  square 
opening,  which  may  be  shut  by  means  of  a  sliding 
door,  and  the  lower  side  of  which  is  level  with  the 
surface  of  the  tray  ;  the  door  being  shirt,  the  fire  is 
gradually  raised  in  the  furnace,  whereby  the  sulphur 
is  inflamed,  and  the  products  already  spoken  of  are 
generated.  When  the  combustion  is  over,  the  door 
is  raised,  and  the  sulphate  of  potassa  removed  ;  a 
fresh  portion  of  the  mixture  is  then  placed  on  the 
tray,  and  the  air  of  the  chamber  is  renewed  by  open- 
ing a  door  and  valve  situated  at  its  opposite  side  ; 
next,  the  several  openings  are  closed,  and  the  fire  is 


MANUFACTURE   OF   SULPHURIC   ACID.  189 

renewed.  These  operations  are  repeated,  with  fresh 
portions  of  the  mixture,  every  three  or  four  hours, 
until  the  water  at  the  bottom  of  the  chamber  has 
reached  the  sp.  gr.  of  about  1*5,  it  is  then  drawn  off, 
and  transferred  to  leaden  boilers,  where  it  is  boiled 
down  until  it  has  attained  sp.  gr.  1*7.  At  this  den- 
sity it  begins  to  act  on  lead,  and  therefore  its  further 
concentration  must  be  conducted  in  large  glass  or 
platinum  retorts,  where  it  is  evaporated  as  long  as 
water  distils  over.  This  water  is  slightly  acid,  and 
is  thrown  back  into-the  chamber.  When  the  acid  is 
filly  concentrated,  opaque,  greyish-white  vapors 
arise ;  the  appearance  of  which  indicates  the  com- 
pletion of  the  process.  The  acid  is  allowed  to  cool, 
and  is  then  transferred  to  large  demijohns  of  green 
glass,  called  carboys,  which,  for  greater  security, 
are  surrounded  with  straw  or  wicker  work,  and 
packed  in  square  boxes,  inclosing  all  the  carboy,  ex- 
cept the  neck. 

Another  method  of  manufacturing  this  acid  con- 
sists in  spreading  the  mixture  on  iron  or  leaden 
plates,  resting  on  stands  of  lead  within  the  chamber, 
placed  at  some  distance  from  each  other,  and  a  foot 
or  two  above  the  surface  of  the  water  ;  the  sulphur 
is  then  lighted  by  means  of  a  hot  iron,  and  the  doors 
are  closed.  If  the  sulphur  and  nitre  be  well  mixed, 
the  combustion  will  last  for  thirty  or  forty  minutes, 


190  MANUFACTURE   OF   SULPHURIC   ACID. 

and  in  three  hours  from  the  time  of  lighting,  the  con 
densation  of  the  gases  having  in  that  interval  been 
completed,  the  doors  are  thrown  open  for  from  fif- 
teen to  twenty  minutes,  to  admit  fresh  atmospheric 
air,  and  to  allow  time  for  the  residuary  nitrogen  to 
escape.  Preparatory  to  the  next  burning,  the  ope- 
rations are  repeated  with  fresh  charges  of  the  mix 
ture,  every  four  hours,  both  night  and  day,  until  the 
water  has  attained  the  requisite  acid- impregnation. 
When  it  is  transferred  to  leaden  boilers,  and  other- 
wise treated,  as  just  explained,  the  quantity  of  the 
charge  for  each  burning  is  determined  by  the  size  of 
the  chamber,  allowing  one  pound  of  the  mixture  for 
every  three  hundred  cubic  feet  of  atmospheric  air 
which  it  may  contain. 

As  in  the  manufacture  of  sulphuric  acid,  the  nitre 
is  the  most  expensive  material.  Many  plans  have 
been  resorted  to  for  the  purpose  of  obtaining  the 
necessary  nitrous  acid  at  a  cheaper  rate.  One  plan 
has  been  to  treat  molasses,  or  starch,  with  common 
nitric  acid.  In  this  case  the  manufacturer  obtains 
oxalic  acid  as  a  collateral  product,  which  serves  to 
diminish  his  expenses. 

In  some  manufactories  of  sulphuric  acid  nitrate  of 
soda  is  substituted  for  nitre  ;  the  advantages  of  the 
former  salt  are  its  greater  cheapness,  and  the  ci> 


MANUFACTURE   OF  SULPHURIC   ACTD.  191 

cumstance  of  its  containing  a  larger  proportional 
amount  of  nitric  acid. 

A  new  method  is  now  practised  by  some  manufac- 
turers, for  making  sulphuric  acid  ;  it  consists  in  fill- 
ing the  leaden  chamber  with  sulphurous  acid,  by  the 
ordinary  combustion  of  sulphur,  and  afterwards  ad- 
mitting into  it  nitrous  acid  and  steam  ;  the  nitrous 
acid  is  generated  from  a  mixture  of  sulphuric  acid 
with  nitrate  "of  potassa,  or  nitrate  of  soda,  placed  in 
an  iron  pan.  over  the  burning  sulphur,  in  the  sulphur 
furnace,  where  the  draught  serves  ^o  conduct  the  ni- 
trous acid  fumes  into  the  chamber  ;  as  under  these 
circumstances  sulphurous  and  nitrous  acid,  and  the 
vapor  of  water,  are  intermingled  in  the  chamber,  it 
follows,  that  all  the  conditions  necessary  for  gene- 
rating crystalline  compounds,  already  alluded  to,  are 
present.  Of  course,  the  rationale  of  this  new  pro- 
cess is  the  same  as  that  already  given. 

What  has  been  said  above  relates  to  the  mode  of 
preparing  common  sulphuric  acid  ;  but  there  is  ano- 
ther kind  known  on  the  continent  of  Europe  by  the 
name  of  the  "  Fuming  su^huric  acid  of  Nordhausen," 
so  called  from  its  properties,  and  a  place  in  Saxony, 
where  it  is  largely  manufactured.  This  acid  is  ob- 
tained by  distilling  sulphate  of  iion  in  large  stone 
ware  retorts,  heated  to  redness,  and  connected  with 
receivers  of  glass,  or  stone  ware  ;  the  acid  distils 


192  MANUFACTURE   OF   SULPHURIC    ACID. 

over,  and  sesquioxide  of  iron  is  left  in  the  form  of 
colcothar. 

The  process  for  making  sulphuric  acid  by  the  com- 
bustion of  sulphur  with  nitre,  was  first  mentioned  by 
Lemry,  and  afterwards  put  in  practice  by  an  English 
physician,  of  the  name  of  Ward.  As  practised  by 
him,  the  combustion  was  conducted  in  very  large 
glass  vessels.  About  the  year  1746,  the  great  im- 
provement of  leaden  chambers  was  introduced  by 
Roeback,  an  eminent  physician  of  Birmingham,  where 
the  first  apparatus  of  this  kind  was  erected.  In  con- 
sequence of  this  improvement,  the  acid  immediately 
fell  to  one  fourth  of  its  former  price,  and  was  em- 
ployed for  many  purposes  for  which,  previously,  ic 
could  not  be  used,  on  account  of  its  high  cost. 

Properties. — Sulphuric  acid,  or,  as  it  is  commonly 
called,  "oil  of  vitriol,"  is  a  dense,  colorless,  inodo- 
rous liquid,  of  an  oleaginous  appearance,  and  possess- 
ing strong  corrosive  qualities  ;  on  the  living  fibre  it 
acts  as  a  powerful  caustic.  In  the  liquid  form,  it 
always  contains  water,  which  is  essential  to  its  ex- 
istence in  that  form.  When  pure,  and  as  highly  con- 
centrated as  possible,  as  manufactured  in  the  leaden 
chambers,  its  sp.  gr.  1*845,  a  fluid  ounce  weighing  a 
small  fraction  over  fourteen  drachms  •  when  of  this 
specific  gravity,  it  contains  about  18  per  cent,  of 
water  ;  whenever  its  density  exceeds  this,  the  presence 


MANUFACTURE   OF   SULPHURIC   ACID.  193 

oi  sulphate  of  lead,  or  some  other  impurity,  is  indi- 
cated. The  commercial  acid  is  seldom  of  full  strength, 
and  it  generally  is  of  the  sp.  gr.  of  only  1*8433,  an 
contains  22  per  cent,  of  water.  This  acid  acts  po 
erfully  on  organic  bodies,  whether  vegetable  or  ani- 
mal, depriving  them  of  the  elements  of  water,  deve- 
loping charcoal,  and  turning  them  black.  This  acid 
will  absorb  ninety-five  per  cent,  of  carbonic  acid. 
When  diluted  with  distilled  water,  it  ought  to  remain 
limpid.  When  this  acid  is  present  in  small  quanti- 
ties in  solution,  it  is  detected  unerringly  by  chloride 
of  barium,  which  causes  a  precipitate  of  sulphate  of 
baryta.  The  most  usual  impurities  in  sulphuric  acid, 
are  the  sulphates  of  potassa  and  lead  ;  the  former 
derived  from  the  residue  of  the  process,  the  latter 
from  the  leaden  boilers  in  which  the  acid  has  been 
concentrated. 

Occasionally  nitre  is  added  to  render  dark  samples 
of  acid  colorless  ;  this  addition  will  give  rise  to  the 
impurities  of  sulphate  of  potassa ;  these  impurities 
often  amount  to  three  or  four  per  cent.  The  com- 
mercial acid  cannot  be  expected  to  be  absolutely 
pure,  but  when  properly  manufactured,  it  ought  not 
to  contain  more  than  one  fourth  of  one  per  cent,  of 
impurity.  The  fixed  impurities  are  discoverable  by 
evaporating  a  portion  of  the  suspected  acid,  when 
they  will  remain.  If  sulphate  of  lead  be  present,  the 

9 


194  MANUFACTURE   OF   SULPHURIC   ACID. 

acid  will  become  turbid  on  diluting  with  ari  equal 
bulk  of  water.  Tins  impurity  is  not  detected  sul- 
phuretted hydrogen,  unless  the  sulphuric  acid  be  satu- 
rated with  an  alkali.  If  only  a  scanty  muddiness 
arises,  the  acid  is  of  good  commercial  quality. 

Other  impurities  occur  in  the  commercial  sulphuric 
acid.  Nitrous  acid  is  always  present  in  a  greater 
or  less  amount,  and  may  be  detected  by  gently  pour- 
ing a  solution  of  gre.cn  vitriol  over  the  acid,  when  the 
solution  at  the  line  of  contact  will  acquire  a  deep 
red  color  due  to  the  sesquioxidation  of  the  iron  by 
the  nitrous  acid.  The  commercial  acid  is  not  to  be 
rejected  on  account  of  the  indications  of  this  test, 
unless  it  shows  the  presence  of  nitrous  acid  in  unu- 
sual quantities.  The  mode  of  removing  this  impurity 
by  the  aid  of  sugar,  consists  in  heating  eight  fluid 
ounces  of  the  acid,  with  twelve  grains  of  refined  sugar, 
at  a  temperature  not  quite  sufficient  to  boil  the  acid, 
till  the  dark  color  at  first  produced,  shall  have  nearly 
or  altogether  disappeared. 

The  dangerous  impurity  of  arsenic  is  often  present 
in  sulphuric  acid,  and  the  test  is  so  simple  and  econo- 
mical, that  no  manufacturer  should  make  use  of  this 
acid,  without  first  testing  for  arsenic. 

SOLUTION   OF    AMMONIA — NITRATE   OF   SILVER. 

A  Test  for  Arsenic. — Nitrate  of  silver,  forty-four 


SOLUTION   01    AMMONIA — NITRATE   OF  SILVER.   195 

grains  ;  dissolved  in  water,  one  ounce  ;  add  gradually, 
weak  water  of  ammonia,  till  a  mere  trace  of  the  undis- 
solved  nitrate  of  silver  remains.  A  few  drops  of  this 
added  to  a  solution,  composed  of  two  parts  of  sulphuric 
acid  and  one  of  distilled  water,  or  water  entirely  free 
of  impurities,  such,  for  instance,  as  recent  rain  water, 
and  if  any  traces  exist  of  arsenic,  it  will  be  indicated 
by  a  pale,  yellow  precipitate,  or  a  chocolate  red. 

If  a  few  drops  of  the  test  yield  no  color,  an  addi- 
tional quantity  should  be  added,  and  then  examine 
closely  for  traces  of  arsenic. 

Sulphuric  acid  is  largely  employed  in  adulterating 
vinegar  ;  for  giving  to  it  the  necessary  sharpness  or 
acidity.  Vinegars  prepared  upon  a  cheap  scale  for 
auctions,  in  all  large  commercial  cities,  will  exhibit, 
upon  analysis,  an  astonishing  amount  of  free  sulphu- 
ric acid — a  small  volume  of  acetic  acid  being  added 
to  conceal  a  taste  peculiar  to  the  sulphuric  acid  when 
in  solution — and  also  to  furnish  the  necessary  odor 
of  vinegar.  This  acid  is  also  used  in  the  manufac- 
ture of  lemon  syrup,  and  the  acidulated  syrups  gene- 
rally, cherry  brandy  and  cherry  bounce,  in  the  differ- 
ent brands  of  bitters,  to  prevent  the  fermentation 
that  would  otherwise  ensue,  owing  to  a  deficiency  of 
alcohol  in  these  bitters  when  prepared  upon  a 
scale. 


196  MANUFACTURE   OF   SULPHURIC   ACID. 

PURE    CONCENTRATED    ACETIC   ETHER. 

Take  a  long  glass  case,  or  arrange  any  kind  of  a 
box  that  admits  the  heat  and  light,  and  arrange 
shelves  in  it  a  few  inches  apart,  one  above  the  other  ; 
on  them  place  plates,  or  flat  earthenware,  or  wooden 
dishes — taking  care  that  the  dishes  are  not  glazed 
with  red  lead — then  fill  these  dishes  with  alcohol,  and 
suspend  over  each  dish  a  portion  of  platina  black  ; 
then  hang  strips  of  porous  paper  in  the  case,  with 
their  bottom  edges  immersed  in  the  spirit  to  promote 
evaporation.  Set  the  apparatus  in  a  light  place,  at 
a  temperature  of  from  68°  to  86°  Fahr.,  for  which 
purpose  the  heat  of  the  sun  will  be  found  convenient. 
In  a  short  time,  the  fermentation  of  vinegar  will 
commence,  and  the  condensed  acid  vapors  will  be 
seen  trickling  down  the  sides  of  the  glass,  and  col- 
lecting at  the  bottom.  We  shall  find,  during  this 
process,  produced  by  the  mutual  action  of  the  platina 
and  the  vapor  of  alcohol,  there  will  be  an  increase 
of  temperature  which  will  continue  till  all  the  oxygen 
contained  in  the  air  inclosed  in  the  case  is  consumed, 
when  the  acetification  will  stop.  The  case  must  be 
open  for  a  short  time,  to  admit  of  a  fresh  supply  of 
air,  before  the  operation  will  re-commence. 

Witn  a  case  of  twelve  cubic  feet  content,  and  six 
ounces  of  platina  powder,  one  pound  and  one  eighth 


PURE    CONCENTRATED    ACETIC    ETHER.  197 

of  absolute  acetic  acid  can  be  produced  from  one 
pound  of  alcohol ;  and  if  we  estimate  the  product  by 
the  strength  of  vinegar,  the  product  will  be  great. 
From  twenty-five  pounds  of  platina  powder,  and  three 
hundred  pounds  of  alcohol,  three  hundred  arid  fifty 
pounds  of  the  pure  acid  may  be  produced  daily. 

The  platina  powder  does  not  waste,  and  the  most 
inferior  spirit  may  be  employed. 


XI. 
TOBACCO,  CAUSTIC  POTASSA, 

RED  PEPPER, 

AQUA  FORTIS,  AND  OIL  OF  VITRIOL, 


A  POPULAR  error  of  the  day  has  it  that  the  above* 
mentioned  articles  are  used  in  the  manufacture  of 
liquors  for  giving  an  artificial  strength,  <fcc.,  &c. 

An  examinatf  )n  of  the  properties  of  the  articles 
in  question  will  exhibit  to  what  slight  grounds  popu- 
lar opinion  is  attached  to  for  its  expressions  of 
opinions  on  thi  subject. 

TOBACCO. 

The  quantit  of  this  article  necessary  to  give  a 
strong  and  cut  ing  taste  to  the  throat  would  be  de- 
tected instantl  by  the  palate.  It  should  be  recol- 
lected that  it  i  only  a  few  grains  that  are  required 
for  an  emetic :  but  assuming  that  the  tobacco  was 


CAUSTIC    POTASSA.  199 

only  added  in  minute  quantities,  that  the  palate 
alone  would  be  able  to  distinguish  a  slight  acridness, 
nausea  must  ensue.  The  acridness  belonging  to  to- 
bacco differs  materially  "from  the  peculiar  acridness 
that  belongs  to  alcohol  ;  and  whence  arises  the  ne- 
cessity of  using  an  ingredient  that  is  in  every  form 
incompatible  with  the  interests  of  the  dealer,  and 
that,  too,  in  view  of  numerous  articles  that  are  in 
every  manner  better  suited  to  the  purpose,  and  arti- 
cles, too,  in  their  action  on  the  palate  that  are 
analogous  to  alcohol. 

CAUSTIC   POTASSA 

Is  manufactured  from  potash  and  lime,  and  possesses 
the  quality  of  combining  with  alcohol.  Its  action 
on  animal  matter  is  that  of  a  powerful  caustic, 
quickly  destroying  the  parts  that  it  is  applied  to  ; 
and  hence  the  supposition  that  caustic  potassa  would 
produce  a  biting  and  stinging  sensation  in  and  on 
the  throat  and  palate  when  held  in  solution  by  al- 
cohol. 

Upon  testing  this  experiment  it  will  be  found  that 
the  spirit  containing  potassa  is  nothing  more  than  a 
miserable  tasted  alkalized  liquor  ;  the  potassa,  when 
added  in  minute  quantities,  is  not  perceptible  to  the 
taste;  and  if  a  spirit  contained  a  vinous  taste  this 


200   TOBACCO,  CAUSTIC  POTASS  A,  RED  PEPPER.  &C. 

alkali  would  destroy  it,  owing  to  the  vinosity  origi 
nating  in  an  acid. 

RED   PEPPER,   ETC. 

The  insurmountable  objection  to  the  use  of  red 
pepper  is  that  every  person  is  familiar  with  its  pro- 
perties (its  effects  on  the  mouth  and  throat)  ;  and  if 
added  in  the  most  minute  portions,  it  will  be  per- 
ceptible in  the  throat  and  palate  for  several  minutes 
after  the  spirit  has  been  drunk. 

As  to  the  use  of  acids-  in  liquors,  they  do  not  add 
strength  to  liquor — they  only  yield  vinosity  ;  and 
the  excessive  use  of  an  acid  will  produce  an  acidu- 
lated spirit  unsuited  to  any  purpose. 

YEAST, 

Used  as  a  ferment  in  wines,  <fcc.,  is  made  in  various 
ways.  It  is  made  of  mealy  potatoes  boiled  tho- 
roughly soft.  They  are  then  skinned  and  mashed  as 
smooth  as  possible,  when  as  much  hot  water  should 
be  put  on  them  as  will  make  a  mash  of  the  consist- 
ency of  good  beer  yeast.  Add  to  every  pound  of 
potatoes  two  ounces  of  molasses,  and  when  just  warm 
stir  in  two  large  spoonfuls  of  yeast  for  every  pound 
of  potatoes.  Keep  it  warm  till  it  has  done  ferment- 
ing, and  in  twenty-four  hours  it  will  be  fit  for  use. 
A  pound  of  potatoes  will  make  near  a  quart  of 


YEAST.  201 

yeast.  Another  kind  of  yeast  is  made  as  follows  :— 
Take  half  a  pound  of  fine  flour,  the  same  quantity 
of  brown  sugar,  and  a  quarter  of  a  peck  of  bruised 
malt,  boil  these  over  a  fire  for  a  quarter  of  an  hour 
in  a  half  gallon  of  water,  then  strain  this  liquid  into 
a  jug,  and  when  cool  add  one  pint  of  artificial  yeast 
or  sour  dough.  The  mixture  will  soon  begin  to  fer- 
ment. It  should  be  kept  in  a  warm  place,  and  when 
ebullition  ceases  the  yeast  will  sink  to  the  bottom  ; 
pour  off  the  clear  liquor,  and  the  yeast  will  be  fit 
for  use. 

Artificial  Yeast. — Honey,  five  ounces  ;  cream  of  tar- 
tar, one  ounce  ;  malt,  sixteen  ounces  ;  water  at  122° 
P.,  three  pints  ;  stir  together,  and  when  the  tempe- 
rature falls  to  65°  cover  it  up,  and  keep  it  at  that 
temperature  till  yeast  is  formed. 

Patent  Yeast  is  made  by  taking  half  a  pound  of 
hops  and  two  pailfuls  of  water,  mix  and  boil  until 
reduced  to  one  pailful,  and  strain  the  decoction  into 
the  seasoning  tub,  and  when  sufficiently  cool  add 
half  a  peck  of  malt  ;  in  the  meantime  put  the  hops 
strained  off  again  into  two  pailfuls  of  water,  and 
boil  to  one  gallon  as  before,  and  then  straining  the 
liquor  while  hot.  When  the  liquor  has  cooled  to 
about  blood  heat,  strain  off  the  malt,  and  add  to  tha 
liquor  two  quarts.  This  yeast  can  be  made  in  about 
eight  hours. 


9* 

TT-1F 


202      TOBACCO,  CAUSTIC    POTASSA.  RED    PEPPER,  &C. 

2.  Boil  one  pound  of  good  flour,  two  ounces  of  brown, 
sugar,  and  half  a  tea-spoonful  of  salt  in  one  gallon 
of    water,  for  half  an  hour,  and  when  milk-warm 
bottle  and  cork  it.     It  will  be  fit  for  use  in  thirty- 
six  hours. 

3.  A  pint  of  milk-warm  water  made  to  the  consist- 
ency of  a  batter  with  wheat  flour  ;  to  this  add  a 
pinch  of  salt,  a  tea-spoonful  of  sugar.     Allow  it  to 
stand  near  the  fire,  or  in  a  sunny  position  with  a 
piece  of  glass  over  the  top  of  the  cup.     Let  it  stand 
thus  for  nine  hours. 


XII. 


WINES 


WINE  is  the  fermented  juice  of  the  grape.  The 
juice  of  sweet  grapes  consists  of  a  considerable 
quantity  of  grape  sugar,  a  peculiar  matter  of  the 
nature  of  ferment  or  yeast,  and  a  small  portion  of 
extractive  tannic  acid,  bitartrate  of  potassa,  tartrate 
of  lime,  common  salt,  and  sulphate  of  potassa,  the 
whole  dissolved  or  suspended  in  a  large  quantity  of 
water.  This  grape  juice  contains  all  the  essentials 
to  the  production  of  vinous  fermentation,  and  re- 
quires only  the  influence  of  the  atmosphere  and  a 
proper  temperature  to  convert  it  into  wine. 

Preparation  of  Wine. — When  the  grapes  are  'ripe 
they  are  gathered  and  trodden  under  foot,  in  wooden 
vessels  with  perforated  bottoms,  through  which  the 
juice,  called  the  must,  runs  into  a  vat  placed  beneath. 
The  temperature  of  the  air  being  about  60°,  the  fer- 
mentation gradually  takes  place  in  the  must,  and 


204  WINES. 

becomes  fully  established  after  a  longer  or  shorter 
period.  In  the  meantime  the  must  becomes  sensibly 
warmer  and  emits  a  large  quantity  of  carbonic  acid, 
which  causes  the  more  solid  parts  to  b<j  thrown  to 
the  surface  in  a  mass  of  froth,  called  *JK?  head  ;  the 
liquor  from  being  sweet  becomes  vinery,  und  assumes 
a  deep  red  color,  if  the  product  of  r'o"3  grapes.  After 
a  while  the  fermentation  slackens,  when  it  becomes 
necessary  to  accelerate  it  by  thoroughly  mixing  the 
contents  of  the  vat.  When  the  liquor  has  acquired  a 
strong  vinous  taste,  and  becomes  perfectly  cJ3ar,  the 
wine  is  considered  formed,  and  is  racked  off  into 
casks  ;  but  even  at  this  stage  of  the  process  the  fer- 
mentation continues  for  several  months.  During 
this  period  a  frothy  matter  is  formed,  which,  for  the 
first  few  days,  collects  round  the  bung,  but  after- 
wards precipitates  along  with  coloring  matter  and 
tartar,  forming  a  deposit  which  constitutes  the  wine 


Division  and  Nomenclature. — Wines,  according  to 
their  color,  are  divided  into  white  and  red,  and  ac- 
cording to  their  taste  and  other  qualities  are  either 
spirituous,  sweet,  dry,  light,  sparkling,  rough,  or 
acidulous. 

Red  wines  are  derived  from  the  must  of  black 
grapes,  white  wines  from  white  grapes,  or  from  the 


WINES.  205 

juice  of  black  grapes  fermented  apart  from  their 
husks.  The  other  qualities  of  wine  above  enume- 
rated depend  on  the  relative  proportions  of  the  con- 
stituents of  the  must,  and  on  the  mode  in  which  the 
fermentation  is  conducted.  The  essential  ingredients 
of  the  must  as  a  fermentable  liquid  are  water  and 
sugar,  and  a  ferment.  If  the  juice  be  very  saccharine 
and  contain  sufficient  ferment  to  sustain  the  fermen- 
tation, the  conversion  of  the  sugar  into  alcohol  will 
proceed  until  checked  by  the  production  of  a  certain 
amount  of  the  latter,  and  there  will  be  formed  a 
spirituous  or  generous  wine  ;  if,  while  the  juice  is 
highly  saccharine,  the  ferment  be  deficient  in  quan- 
tity, the  production  of  alcohol  will  be  less,  and  the 
redundancy  of  sugar  proportionally  greater,  and  a 
sweet  wine  will  be  formed.  When  the  sugar  and 
ferment  are  in  considerable  quantities,  and  in  proper 
relative  proportions  for  mutual  decomposition,  the 
wine  will  be  strong-bodied  and  sound  without  any 
sweetness  or  acidity,  and  of  the  kind  called  dry  ;  a 
small  proportion  of  sugar  can  give  rise  to  only  a 
small  proportion  of  alcohol  ;  and,  consequently,  the 
less  saccharine  grapes  will  generate  a  comparatively 
weak  or  light  wine,  which  will  be  sound  and  stable 
in  its  constitution,  in  case  the  ferment  is  not  in  ex- 
cess, but  otherwise  liable  to  pass  into  the  acetous 
fermentation  and  become  acescent.  In  case  the  wine 


206  WINES. 

is  bottled  before  the  fermentation  is  fully  completed, 
the  process  will  proceed  slowly  in  the  bottles,  and 
carbonic  acid  generated,  not  having  vent,  will  im- 
pregnate the  wine,  and  render  it  effervescing  and 
sparkling. 

The  rough,  or  astringent  wines,  owe  their  flavor 
to  a  portion  of  tannic  acid  derived  from  the  husk 
of  the  grape,  and  the  acidulous  wines  to  the  presence 
of  carbonic  acid,  or  an  unusual  proportion  of  tartar. 
Several  of  the  above  qualities  often  co-exist ;  thus  a 
wine  may  be  spirituous  and  sweet,  spirituous  and 
^oug-h,  rough  and  sweet,  light  and  sparkling,  &c. 

Wines  are  known  in  commerce  by  various  names,  ac- 
cording to  their  sources  j  thus  Portugal  produces  Port 
and  Lisbon  ;  Spain,  Sherry,  St.  Lucar,  Malaga,  and 
Tent  ;  France,  Champagne,  Burgundy,  Hermitage, 
Vin  le  Grave,  Sauterne,  and  Claret ;  Germany,  Hock 
and  Moselle  ;  Hungary,  Tokay  ;  Sicily,  Sicily  Ma- 
de'V  k  and  Lissa  ;  the  Cape  of  Good  Hope,  Constan- 
tia, :  Madeira  and  the  Canaries,  Madeira  and  Tene- 
riife. 

Wines  prepared  from  vinous  fermentation,  or  wines 
prepared  from  saccharine  fermentation,  consist  of  a 
small  portion  of  saccharine  matter,  suspended  in  a 
large  quantity  of  water,  and  by  the  necessary  re- 
quisites it  is  fermented,  arid  when  in  this  state  it  is  a 


MANUFACTURE   OF   WINES.  207 

pleasantly  acidulated  liquid,  caused  by  the  presence 
of  carbonic  acid  and  alcohol,  which  is  the  result  of 
fermentation.  The  farther  progress  of  fermentation. 
is  checked  by  the  addition  of  alcohol,  and  the  flavor- 
ing ingredients  are  added,  which  are  supposed  to  add 
to  the  fermented  liquor  a  taste  and  aroma  peculiar  to 
wine  fermented  from  the  grape.  The  ingredients 
consist  of  aromatics,  cane  and  grape  sugar  coloring, 
tannin,  alkali,  acid,  starch,  mucilage,  perfumes,  ethers, 
&c.,  with  the  view  to  different  ends  ;  thus  sugar  or  ho- 
ney for  sour  wines,  grape  sugar  for  pleasantly  sweet 
wines,  aromatics  and  alcohol  for  light-bodied  wines, 
tannin  for  rough  wines,  arid  starch  mucilage  for  poor 
and  light  wines,  etc.,  etc.  The  length  of  time  neces- 
sary for  fermentation,  the  proportions  of  water,  sac- 
charine, and  fermentative  matter,  and  the  quantity, 
quality,  and  effects  of  the  aromatics,  <fcc.,  added,  are 
necessary  in  detail  to  the  end  of  furnishing  a  com- 
prehensive view  of  the  manufacturing  process  gene- 
rally. 

The  time  of  a  vinous  fermentation  commencing  is 
uncertain  ;  much  depends  on  the  quality  and  compo- 
sition of  the  liquid  to  be  fermented  ;  on  its  local 
situation,  and  the  season  or  weather — the  tempera- 
ture should  be  uniform,  and  of  about  sixty  to  seventy 
degrees,  and  often  the  temperature  has  to  be  in- 
creased. 


208  WINES. 

When  fermentation  is  slow, it  is  facilitated  by  agi- 
tating or  stirring  the  mass.  The  commencing  of 
fermentation  may  be  known  by  the  fluid  being  in  a 
higher  temperature  than  that  of  the  existing  atmo- 
sphere, and  can  be  distinguished  by  its  taste,  smell, 
and  appearance.  The  length  of  time  necessary  for 
fermentation  is  from  four  to  ten  days.  The  best  plan 
to  ascertain  when  a  fluid  has  fermented  sufficiently, 
is  by  that  infallible  guide,  the  palate ;  if  the  fluid 
contains  carbonic  acid,  it  will  be  known  by  the  liquid 
possessing  that  peculiar,  pungent,  pleasantly  though 
slightly  biting  taste  to  the  palate  ;  the  fermentation 
is  discontinued  by  the  addition  of  from  five  to  fifteen 
per  cent,  of  alcohol,  though  wines  to  keep  well  and 
prevent  acidity  should  contain  from  eighteen  to 
twenty-two  per  cent,  of  alcohol.  Wines  that  become 
sour,  turbid,  or  otherwise  injured  when  exposed  to 
the  air,  is  owing  to  a  deficiency  of  alcohol.  Wine 
thus  charged  has  a  fine  body,  and  a  pleasant,  heating 
taste  to  the  palate.  As  a  general  rule  the  alcohol 
should  be  free  from  grain  oil,  as  the  odor  is  objection- 
able, and  would  tend  to  the  destruction  of  any  other 
odor  that  might  be  added.  Alcohol  unrectified  is 
only  suited  for  some  of  the  light-bodied  wines,  where 
the  odor  is  of  no  importance  ;  in  the  cheaper  wines, 
the  smell  of  the  grain  oil  can  be  concealed  by  the 
addition  of  aromatics. 


MANUFACTURE   OF   WINES.  209 

The  aromatics  used  to  give  the  taste  of  wine  are 
various  ;  the  most  prominent  are  ginger,  spice,  cloves, 
calamus  ;  horse-radish,  ground  mustard,  etc.,  give  to 
wines,  liquors,  and  cordials,  a  peculiar  aromatic,  stim- 
ulating taste,  that  is  found  in  pure  wine. 

Fresh  bitter  almonds,  peach  kernels,  sweet  almonds, 
give  to  wines  and  cordials  a  rich,  nutty  flavor. 
Care  should  be  taken  in  selecting  the  fresh  almonds, 
&c.,  as  the  rancidity  would  be  clearly  perceptible  in 
a  clean  clear  article  of  wine  or  cordial. 


DIRECTIONS   FOR   THE   MANUFACTURE   OF   WINES. 

Sherry  is  of  a  deep  amber  color.  The  genuine 
has  a  dry,  aromatic  flavor,  and  fragrancy  without  any 
acidity.  It  ranks  among  the  strongest  white  wines, 
and  contains  about  20  per  cent.,  by  measurement,  of 
alcohol. 


English  Sherry — pale.' — Chopped  and  mashed  rai- 
sins, four  hundred  pounds  ;  soft  water,  one  hundred 
gallons  ;  clarified  sugar,  forty  pounds  ;  white  tartar, 
three  pounds  ;  cider,  twenty  gallons. 

Let  the  above  digest  together  for  twenty  days,  in 
an  air-tight  tun  or  vat,  frequently  stirring  the  mass 


210  WINES. 

well,  say  once  every  twenty -four  hours  ;  thon  add 
thirty-five  gallons  of  neutral  spirit  of  sixty  per  cent.; 
oil  of  bitter  almonds,  dissolved  in  the  spirit,  one 
ounce  ;  oil  of  cassia,  half  ounce  ;  tincture  and  spirit 
of  orris-root,  one  quart.  Add  a  half  dozen  each 
of  oranges  and  lemons,  cut  in  slices ;  allow  it  to 
Btand  ten  days,  and  fine  with  one  quart  of  milk.  Add 
the  milk  while  hot. 

The  raisins  contemplated  in  these  formulas  are  un- 
sound— such  as  are  unmerchantable,  and  in  the  last 
stages  of  decay. 

The  operator  will  recollect  that  honey  is  superior 
to  any  kind  of  sugar.  One  gallon  of  honey  yields 
ten  pounds  of  saccharine  matter,  and  in  all  instances 
the  honey  should  be  used  in  either  liquors,  wines,  or 
cordials. 


Honey,  Sugar,  Syrup,  fyc. — Starch  mucilage  gives 
to  wines  the  appearance  of  age,  a  good  body,  and  a 
creamy  taste.  The  honey,  &c.,  is  added  by  first  dis- 
solving it  in  water.  The  starch  is  added  by  passing 
the  liquid  through  a  bed  of  starch,  or  adding  it  in 
the  form  of  flour  paste.  The  mucilaginous  quality 
is  given  by  infusing  any  vegetable  that  contains  mu- 
cilage that  is  not  precipitated  by  alcohol,  as,  for 
instance,  slippery  elm  bark.  Raisins,  tartar,  grape 


MANUFACTURE    OF   WINES.  211 

sugar,  are  added  to  the  ferment  all  for  the  same 
purpose — that  of  imparting  a  vinous  taste  and  smell 
to  the  liquid.  The  raisins  possess  the  power  to  the 
greatest  extent  ;  before  use  they  should  be  well 
bruised  or  mashed,  the  better  to  enable  the  fluid  to 
act  on  them. 

A  good  imitation  of  wines  can  be  made  from  fer- 
menting raisins  ;  the  taste  and  smell  that  they  yield 
it  would  be  difficult  to  obtain  elsewhere,  other  than 
the  wine  itself. 

Tannin  is  used  in  the  form  of  catechu  for  rough- 
ening wines  ;  alkali  for  correcting  wines,  and  form- 
ing dry  wines,  in  which  neither  acid  nor  sweetness 
predominates. 

The  odor  is  derived  from  essential  oils,  heavy  oil 
of  wine,  raisin  spirit,  butyric  and  acetic  ether,  spirit 
of  prunes,  and  Jamaica  rum.  The  coloring  is  derived 
from  burnt  white  sugar,  cochineal,  red  beets,  English 
saffron,  and  gamboge. 

In  Europe,  and  some  parts  of  the  United  States, 
manufacturers  ferment  turnips  with  radishes,  white 
sugar  beets,  currants,  gooseberries,  &c.,  &c.  These 
articles  can  be  dispensed  with,  as  they  are  not  al- 
ways convenient  or  in  season  •  and  thus  the  manufac- 
turer has  been  compelled  to  find  substitutes,  which 
has  been  done  at  a  more  economical  cost. 
|  The  customary  formula  for  using  beets  and  tur- 


212  WINES. 

nips  was,  three  bushels  of  turnips,  one  hundred  and 
"twenty-five  gallons  of  water,  and  one  peck  of  radish- 
es, allowed  to  ferment  until  pleasantly  sour  to  the 
taste,  and  then  charged  with  honey,  coloring,  etc. 
Turnips  are  preferable  to  beets,  as  beets  leave  a 
somewhat  unpleasant  taste,  though  sugar,  aromatics, 
and  spirit  will  conceal  it.  A  very  fine  champagne 
is  prepared  from  fermented  turnips  and  radishes,  but 
nothing  superior  to  some  other  formulas. 

2d  Sherry. . —  Wort  from  pale  malt  of  double 
"strength,  one  hundred  gallons  ;  light  brown  sugar, 
sixty  pounds  ;  honey,  four  gallons  ;  ferment  in  an 
open  vat  or  cask,  then  rack  and  add  fifteen  gallons 
neutral  spirit ;  bitter  almonds,  bruised,  four  ounces  ; 
cassia  and  cloves,  bruised,  one  ounce  each  ;  four  oun- 
ces orris-root ;  let  these  macerate  in  the  wine  for  two 
weeks,  then  fine  with  a  quart  of  boiled  milk. 

When  this  wine  is  to  be  bottled,  one  gallon  of 
Lisbon  is  added  to  eight,  which  greatly  improves  its 
taste,  &c. 

3d  Sherry. — Cider,  ten  gallons  ;  bitter  almonds1 
four  ounces  ;  honey,  one  gallon  ;  mustard,  four 
ounces.  Boil  for  thirty  minutes  and  strain,  then  add 
spirit  of  orris-root  (see  directions  for  Preparing  Aro- 
matic Spirits),  one  half  pint ;  essence  of  cassia  two 


PORT  WINE.  213 

ounces  ;  and  rum,  three  quarts.  Jamaica  is  prefera- 
ble, as  this  wine,  when  made  from  this  formula,  is 
often  prepared  for  the  auctions.  The  amount  of 
*neutral  spirit  added,  becomes  an  important  item, 
owing  to  its  cost.  When  this  is  kept  in  view,  the 
tincture  of  grains  of  paradise  should  be  substituted 
for  spirit,  and  in  its  use  the  palate  will  guide  the 
operator  ;  but  when  the  addition  of  spirit  is  required, 
it  should  be  added  in  the  proportion  of  five  to  fifteen 
per  cent.,  and  the  tincture  of  grains  of  paradise  may 
be  combined  with  the  neutral  spirit. 

Port  Wine  is  of  a  deep  purple  color,  and  when  new, 
is  of  a  rough,  strong,  and  slightly  sweet  taste.  From 
long  keeping,  it  deposits  a  large  portion  of  its  astrin- 
gent matter,  and  loses  a  great  part  of  its  sweetness 
and  acquires  more  flavor,  and  retains  its  strength. 
If  too  long  kept,  it  deposits  the  whole  of  its  astrin- 
gent and  coloring  matter,  and  becomes  deteriorated. 
Large  quantities  of  neutral  spirit  are  added  to  it, 
which  causes  its  heating  quality  to  the  palate.  It  is 
the  strongest  of  the  wines  in  common  use. 

Port  Wine. — Claret,  one  hundred  gallons  ;  honey, 
strained,  twelve  gallons  ;  red  tartar,  one  pound ; 
powdered  catechu,  twelve  ounces  ;  wheat  flour,  made 
into  a  paste,  one  pint :  neutral  spirit,  twelve  gallons  ; 


214  WINES. 

two  ounces  each  of  bruised  ginger  and  cassia,  one 
pint  of  tincture  of  orris-root,  and  color  with  alkanet 
root,  or  dissolve  six  ounces  bruised  cochineal  in  a  gal- 
lon of  the  above  spirit,  and  one  pint  of  burnt  sugar  ; 
this  will  produce  the  desired  shade  of  purple.  For 
giving  artificial  strength,  use  tincture  grains  of  para- 
dise, and  the  decoction  of  strong  tea,  in  quantities  to 
suit  the  palate. 

If  this  is  not  perfectly  transparent,  fine  with  milk 
or  isinglass.  See  directions  under  the  head  of 
"  Finings,"  for  their  use. 

Port  Wine — Cheap. — Cider  or  claret,  twenty  gal- 
lons ;  honey,  two  gallons  ;  carbonate  of  soda,  twelve 
ounces  ;  strong  tincture  grains  of  paradise,  one  and 
a  half  gallons  ;  powdered  catechu,  five  ounces  ;  color 
with  a  strong  tincture  of  logwood  and  a  small  portion, 
of  burnt  sugar.  The  reader  observes  that  this  wine 
is  made  without  the  addition  of  any  spirit,  though  a 
small  portion  would  greatly  improve  it. 

The  object  of  the  carbonate  of  soda  is  to  neutral- 
ize a  portion  of  acid  in  the  wine  or  cider,  which,  if 
allowed  to  remain,  would  present  too  large  a  propor- 
tion of  acid  for  good  port. 

Madeira  Wine  is  the  strongest  of  the  white  wines 
in  general  use.  It  is  a  slightly  acid  wine,  and  when 


MADEIRA   WINE.  215 

of  the  proper  age  and  in  good  condition,  has  a  rich, 
nutty,  aromatic  flavor, 

Madeira  Wine. — Take  white  wine,  ten  gallons  ; 
honey,  ten  pints  ;  of  equal  parts  of  rum  and  neutral 
spirits,  ten  pints  ;  five  ounces  of  hops,  one  fourth 
pound  of  bitter  almonds,  mashed  ;  one  pint  of  floui 
paste  ;  mix  and  allow  it  to  stand  for  five  days,  theu 
fine  with  a  pint  of  boiled  milk. 

Madeira  Wine — Cheap  and  good. — Water,  twelve 
gallons  ;  honey,  one  gallon  ;  clean  spirit,  five  quarts  ; 
hops,  five  ounces  ;  bitter  almonds,  three  ounces.  Boil 
for  twenty-five  minutes,  and  allow  to  ferment  by  the 
addition  of  a  qua- 1  of  yeast  ;  allow  the  fermentation 
to  continue  until  the  liquor  tastes  pleasantly  acid, 
then  fine  with  milk,  and  add  three  quarts  of  rum  and 
four  ounces  of  mustard — allow  it  to  stand  for  a  few 
days — the  mustard  should  be  inclosed  in  a  thin  piece 
of  muslin  and  be  suspended  in  the  wine.  If  this  wine 
should  need  more  body,  it  can  be  given  by  the  addi- 
tion of  clean  spirit,  or  when  it  is  only  to  be  kept  for 
a  short  time,  the  body  may  be  given  by  the  aid  of 
tincture  of  paradise.  Those  preferring  it,  can  use 
for  making  Madeira,  thus  : — Sherry,  ten  parts  ;  port, 
four  parts  ;  raisin  spirit  or  tincture  of  prunes,  one 
part  j  and  ten  drops  sulphuric  acid  fov  every  gallon. 


216  WINES. 

leneriffe  is  a  white  wine  of  a  slightly  acid  taste, 
and  when  of  a  good  quality,  of  a  fine  aromatic  flavor. 
Its  average  strength  is  about  the  sam3  as  that  of  sherry. 
It  is  made  from  the  same  grape  as  Madeira,  to  which 
it  bears  a  close  resemblance.  The  imitations  of  this 
wine  are  the  same  as  those  of  sherry.  By  the  addi- 
tion of  raisin  spirit,  one  tenth  ;  or  acetic  ether,  five 
ounces,  to  twenty  gallons  ;  or  rum,  one  gallon,  to  fif- 
teen of  the  wine. 

Claret,  Vin  de  Bordeaux,  is  a  red  wine,  and  from 
its  moderate  strength,  is  ranked  as  a  light  wine.  It 
is  of  a  deep  purple  color,  and  when  good,  of  a  deli- 
cate taste,  in  which  the  vinous  flavor  is  blended  with 
a  slight  acidity  and  astriugency. 

Imitation  Claret.  —  Boiled  cider,  five  gallon? ; 
spirit,  two  gallons ;  clear  water,  five  gallons  ;  catechu, 
powdered,  two  ounces.  Color  with  red  beets  and 
tincture  logwood,  to  suit  taste.  When  this  is  not 
sufficiently  acid,  add  from  one  to  two  drops  of  sul- 
phuric acid  to  the  gallon,  to  suit  taste. 

Imitation  of  Red  Wine. — Clean,  sour,  or  hard  cider, 
one  hundred  gallons  ;  warmed  and  strained  honey, 
ten  gallons ;  sliced  red  beets,  thirty-five  pounds. 
AJlow  this  to  ferment  by  the  assistance  of  a  quart  01 


IMITATION   OF   RED   WINE.  217 

three  pints  of  yeast,  from  five  to  eight  days,  in  a  warm 
or  sunny  position,  then  draw  off  into  suitable  casks 
for  market ;  then  add  two  gallons  of  rum,  two  grains 
of  ambergris,  well  rubbed  up  in  a  table-spoonful  of 
white  sugar  ;  and  spirit,  five  to  ten  gallons,  and  five 
ounces  powdered  catechu.  If  the  color  should  be 
too  bright,  darken  it  to  suit  taste  with  tincture  of 
logwood,  and  if  not  sufficiently  sharp,  add  sulphuric 
acid  by  small  quantities,  until  the  desired  taste  is 
produced. 

Imitation  of  Red  Wine — Cheap. — Water,  one  gallon ; 
sulphuric  acid,  to  the  strength  of  weak  vinegar  ; 
honey,  one  pint ;  powdered  alum,  one  half  ounce  ; 
one  sliced  red  beet,  and  half  pint  strong  tincture 
of  logwood  ;  one  drop  oil  of  wintergreen,  dissolved 
in  a  wine-glassful  of  alcohol ;  and  one  half  of  a  grain 
of  ambergris,  rubbed  up  in  sugar  ;  one  pint  tincture 
of  grains  paradise.  Any  kind  of  bright  sugar  or 
syrup,  will  answer  in  the  place  of  the  honey,  and  in 
less  quantities.  This  wine,  when  prepared  on  a  large 
scale  can  be  made  at  a  very  low  price,  as  the  honey 
is  the  only  article  that  is  of  value — the  tincture  of  the 
grains  of  paradise  being  substituted  for  spirit — and 
any  quantity  of  it  can  be  prepared  at  the  shortest 
notice,  the  coloring  is  kept  prepared  in  barrels  for  use  ; 
when  the  beets  are  added,  the  mixture  is  allowed  to 

10 


218  WINES. 

stand  for  the  coloring  to  become  discharged  from 
them  for  several  days. 

White  Wine  Imitations.  —  Cider,  one  hundred  gal- 
lons ;  warmed  and  strained  honey,  seven  gallons; 
clean  spirit,  five  gallons  ;  milk  whey,  five  gallons  ; 
hops,  eight  ounces.  Boil,  ferment,  and  fine,  with  milk. 
The  above  milk  whey  is  formed  thus  :  one  gallon  of 
sweet  milk,  and  four  gallons  clear  water  ;  stand  to- 
gether for  twenty-four  hours. 

White  Wine  —  Cheap.  —  Clear  soft  water,  one  hun- 
dred gallons  ;  honey,  eight  gallons  ;  yeast,  three 
pints  ;  keep  in  a  warm  place  in  the  sun  until  fermen- 
tation causes  a  pleasant  acidity  to  the  taste,  then  add 
bruised  bitter  almonds,  five  ounces  ;  ground  mustard, 
four  ounces  ;  five  gallons  tincture  of  grains  paradise, 
four  gallons  cles,  t  spirit,  and  six  ounces  horseradish. 
Allow  the  mass  to  stand  four  days,  and  then  fine 
with  three  pints  of  boiled  milk,  to  be  added  while 
hot. 


of  White  Wine  —  Cheap.  —  Clear  water,  one 
hundred  gallons  ;  sulphuric  acid,  added  to  produce 
the  strength  of  weak  vinegar  ;  honey,  eight  gallons  ; 
tincture  grains  of  paradise,  five  gallons  ;  bruised 
bitter  almonds,  five  ounces;  bruised  horseradish, 


IMITATION   OF  WHITE  WINE.  219 

eight,  ounces  ;  five  ounces  of  hops.  This  mixture 
should  stand  for  thirty-six  hours,  and  about  one  third 
ol  the  whole  should  be  passed  through  a  common 
barrel  filter.  The  first  bed  should  be  of  a  mixture 
of  one  half  of  ground,  and  the  other  of  whole  rice,  to 
the  depth  of  eight  inches,  and  then  through  a  bed  of 
white  sand  to  the  depth  of  eight  or  ten  inches ;  the 
sand  to  be  packed  with  alternate  layers  of  straw,  the 
better  to  enable  the  fluid  to  filter  with  greater  rapi- 
dity;  this  filtered  portion  is  to  be  added  to  the 
whole.  This  filtering  process  imparts  to  the  wine  a 
good  body  and  a  clear  white  color.  This  is  the  most 
economical  mode  in  use  for  improving  wines,  as  the 
process  can  be  applied  to  any  of  the  wines.  The 
fluid,  in  its  course  through  the  rice,  becomes  charged 
with  minute  particles  of  starch,  &c.,  from  the  rice, 
which,  if  attempted  by  digesting  them  together,  would 
fail,  and  in  its  passage  through  the  sand  it  is  deprived 
of  all  the  coarse  particles  that  could  be  detected  by 
the  naked  eye. 

The  wine  that  has  been  filtered  through  any  starch 
or  gelatinous  substances,  will  soon  pass  into  fer- 
mentation, unless  it  contains  a  large  portion  of  spi- 
rit, say  from  fifteen  to  twenty  per  cent,  of  pure 
spirit.  Those  formulas  in  this  work,  prescribing  fil- 
tration, contain  an  excess  of  sulphuric  acid, 
will  retard  fermentation. 


220  WINES. 

The  operator  will  only  "  make  up"  this  article  as 
it  may  be  wanted. 

Sweet  Malaga — Imitation. — Cider,  ten  gallons  ;  in- 
ferior  raisins,  twenty-five  pounds  ;  honey,  two  gal- 
lons ;  clear  soft  water,  twelve  gallons ;  boil  briskly 
for  half  an  hour  ;  strain  and  barrel ;  then,  raisic 
spirit,  one  quart ;  or  high  flavored  rum,  one  gallon  ; 
clean  spirit,  two  gallons. 

Sweet  Malaga  Wine — Cheap. — Damaged  raisins,  fif- 
ty pounds  ;  water,  one  hundred  gallons  ;  honey,  four 
gallons  ;  of  bruised  ginger,  five  ounces  ;  cassia,  three 
ounces  ;  boil  for  forty  minutes,  then  strain  into  clean 
pipes  for  market ;  add  four  gallons  tincture  grains 
of  paradise,  two  gallons  of  rum,  and  five  ounces 
bruised  bitter  almonds. 

Sparkling  Catawba  Wine — Imitation. — Raisins,  one 
hundred  pounds  ;  sweet  cider,  thirty-five  gallons  ; 
water,  one  hundred  gallons  ;  boil,  and  add  three 
pints  of  yeast ;  ferment  for  twelve  days,  then  add 
ten  gallons  of  honey,  twelve  gallons  clean  spirit,  one 
grain  ambergris,  rubbed  well  with  two  ounces  white 
sugar,  and  added  ;  and  four  gallons  Jamaica  rum, 
twelve  ounces  spirit  of  orris-root,  and  fine  the  whole 
with  .three  quarts  of  boiled  milk,  added  while  hot. 


CHEAP    CHAMPAGNE,   ETC.  22j 

Muscadel  Wine — Imitation — Is  a  mixture  of  equal 
quantities  Madeira  and  claret,  by  the  addition  of  a 
pint  of  honey  to  every  three  gallons. 

Champagne. — Cider,  sixty  gallons  ;  clean  spirit, 
three  gallons ;  honey,  two  gallons  and  a  half ;  boi] 
and  ferment ;  fine  with  milk. 

2.  Water,  ten  gallons ;  raisins,  ten  pounds ; 
honey,  one  gallon  ;  boil,  skim,  and  ferment  with 
yeast  for  ten  days,  using  one  quart  of  yeast ; 
after  it  is  drawn  off  in  other  barrels,  five  ounces 
tincture  of  orris,  one  gallon  of  spirit,  and  five  drops 
each  of  lemon  and  orange  oil,  dissolved  in  a  wine- 
glass of  alcohol. 

CHEAP    CHAMPAGNE   AND    CHAMPAGNE    CIDER. 

The  manufacture  of  the  above  articles  is  well 
worthy  of  the  exclusive  attention  of  a  party  who  is 
desirous  of  making  large  profits  from  small  invest- 
ments, the  operation  requiring  little  room,  and  but 
little  attention.  The  fixtures  and  appurtenances  are 
few  and  simple,  and  the  article  in  question  can  be 
manufactured  at  such  a  low  figure  that  the  most 
ruinous  auction  prices  will  pay  a  handsome  profit. 

The  best  champagne  is  made  from  good  cider, 
being  fermented  with  honey.  See  Formula. 


WINES. 

Cheap  Champagne. — Water,  fifty  gallons  ;  honey, 
two  gallons  ;  bruised  ginger,  five  ounces  ;  ground 
mustard,  five  ounces  ;  boil  the  mass  for  thirty  minutes, 
and  when  quite  cool  add  a  quart  of  yeast ;  ferment 
for  ten  to  fourteen  days,  first  add  six  ounces  of  bitter 
almonds,  bruised  ;  spirit,  and  grains  of  paradise  tinc- 
ture, to  suit  convenience.  The  more  spirit  the  cham- 
pagne possesses,  the  greater  will  be  its  body.  For 
coloring,  use  cochineal,  half  an  ounce,  to  fifty  gal- 
lons. The  cheapest  coloring  is  red  beets,  sliced,  and 
added  to  the  mass  during  fermentation.  Five  or  six 
common-sized  beets  will  color  fifty  gallons.  The 
best  of  this  coloring  will  not  compare  with  cochineal. 

Large  casks,  boxes,  or  vats  made  of  wood,  are 
suited  for  fermenting  the  champagne.  In  bottling, 
the  cheapest  plan  is,  after  they  are  corked  and  wired, 
to  dip  them  in  a  melted  solution  of  one  part  of  tur- 
pentine, one  of  tallow,  and  five  of  rosin,  rendered 
fluid  by  heat ;  before  this  is  completely  dry  on  the 
cork  and  neck  of  the  bottle,  lay  on  gently  one  of  the 
leaves  of  Dutch  metal,  and  press  it  gently  all  around 
the  neck,  by  the  assistance  of  three  or  four  layers  of 
a  handkerchief.  This  looks  very  neat,  and  can  be 
done  at  a  trifling  cost,  as  the  Dutch  metal  for  each 
bottle  could  scarcely  be  estimated  ;  the  labels  will 
of  course  be  prepared  by  the  lithographer  by  the 
quire.  When  bottling,  if  a  table-spoonful  of  white 


SWEET    CIDER — IMITATION.  223 

sugar,  or  honey,  be  added  to  each  bottle  before  cork- 
ing, it  will  greatly  improve  it. 

A  fine  aroma  is  added  to  the  champagne  by  adding 
five  drops  of  spirit  of  orris,  or  three  drops  of  es- 
sence of  wintergreen,  or  essence  of  vanilla,  four 
drops ;  or  dissolve  five  grains  of  ambergris  in  half 
a  glass  of  pure  alcohol  ;  the  alcohol  should  be  kept 
hot  for  half  an  hour  ;  this  should,  when  dissolved, 
be  added  to  fifty  gallons  of  champagne.  For  mak- 
ing the  above  spirits  and  perfumes,  directions  will 
be  found  in  another  part  of  this  work.  - 

The  drops  of  perfume  above  mentioned,  are  in- 
tended for  each  bottle.  This  perfume  is  to  be  well 
fined  with  milk  if  necessary. 

To  make  this  "pink  champagne,"  add  two  ounces 
of  bruised  cochineal. 

Sweet  Cider — Imitation. — Water,  one  hundred  gal- 
lons ;  honey,  five  gallons ;  catechu,  powdered,  three 
ounces  ;  alum,  five  ounces  ;  one  quart  of  yeast ;  fer 
ment  for  fifteen  days  in  a  warm  position  in  the  sun  ; 
then  bitter  almonds,  half  a  pound  ;  cloves,  half  a 
pound  ;  burnt  «ugar;  one  quart ;  three  gallons  whis- 
key ;  if  acid  predominates,  correct  it  by  the  addi- 
tion of  honey  or  sugar ;  if  too  sweet,  add  sulphuric 
acid  to  suit  taste. 

Cider — Imitation,  Cheap. — "Water,  thirty-five  gal- 


224  WINES. 

Ions ;  sulphuric  acid,  sufficient  to  render  the  water 
pleasantly  sour  to  the  taste ;  clear  brown  sugar,  fifty 
pounds  ;  add  four  ounces  of  alum,  five  ounces  of  gin- 
ger, five  ounces  of  cloves,  six  ounces  of  bitter  al- 
monds ;  boil  these  four  last  ingredients  in  two  gal- 
lons of  the  above  fluid  for  two  hours  ;  strain,  and 
add  this  decoction  to  the  thirty-five  gallons  ;  if  de- 
sired of  a  deeper  color,  add  burnt  sugar.  From 
three  to  four  gallons  of  whiskey  will  give  this  a 
very  good  body.  Some  manufacturers  add  two 
gallons  of  strong  decoction  of  boiled  dried  peaches 
to  every  barrel  before  sending  it  off.  The  above  spe- 
cimen of  cider  will  answer  very  well  for  manufactur- 
ing wines,  &c.,  <fcc. 


XIII. 

CORDIALS. 


THE  spirit  used  in  the  manufacture  o(  cordials  should 
be  free  of  grain  oil,  or  what  is  denominated  clean 
spirit.  The  sugar  should  be  refined  ;  but  in  all  in- 
stances honey  is  to  be  preferred.  The  ?ame  finings 
apply  here  as  those  used  for  other  liquors,  and  in 
the  same  proportion. 

Jlnisette  de  Bordeaux. — Common  whiskey,  one 
gallon  ;  water,  one  gallon  ;  honey,  one  gallon  ;  one 
drachm  oil  of  aniseed,  dissolved  in  a  wine-gls>ss  of 
alcohol.  ''  i 

Cheap  Anisette  de  Bordeaux. — Clean  clear  water, 
thirty-five  gallons  ;  white  sugar,  thirty-five  pounds ; 
tincture  grains  of  paradise,  two  gallons ;  common 
whiskey,  five  gallons  ;  half  an  ounce  oil  of  aniseed, 
dissolved  in  a  pint  of  alcohol. 
10* 


226  CORDIALS. 

Anisette — Common. — Water,  thirty  gallons  ;  white 
sugar,  twenty-five  pounds  ;  tincture  grains  of  para- 
dise, two  gallons  ;  caustic  potassa,  three  ounces  ;  to 
prevent  fermentation,  one  ounce  oil  of  aniseed,  dis- 
solved in  a  pint  of  alcohol,  or  well  rubbed  up  with 
a  pound  of  the  sugar. 

This  last  formula  contains  no  spirit,  as  the  tinc- 
ture is  substituted  for  spirit ;  the  alkali  prevents  fer- 
mentation. The  large  amount  of  oil  added  greatly 
improves  the  taste,  and  conceals  any  deficiencies  that 
•would  be  otherwise  noticed. 

For  coloring  a  beautiful  rose  red,  bruise  or  mash 
in  a  mortar,  or  within  the  folds  of  a  piece  of  linen, 
one  and  a  half  ounces  of  cochineal,  add  this  to  forty 
gallons  ;  for  the  lighter  shades  of  pink  lessen  the 
quantity  of  cochineal. 

For  any  desired  shade  of  yellow,  use  gamboge. 
For  particulars,  see  Coloring,  in  another  part  of  the 
work. 

For  barrelling  anisette,  thirty  gallon  pipes  (4ths), 
are  used  :  if  the  cordial  is  white,  the  head  is  plas- 
tered white.  The  color  of  the  plastering  on  the  head 
partakes  of  the  color  of  the  contents  of  the  bar- 
rel ;  for  example,  if  the  liquid  is  rose,  or  pink,  use 
Venetian  red,  in  the  plaster  of  Paris,  which  is  mere- 
ly mixed  with  water,  and  the  desired  coloring 
worked  in  dry,  that  is,  the  coloring  matter  is  thrown 


CURACOA — COMMON    AND    CHEAP.  227 

in  dry,  and  worked  up  with  the  plaster,  by  the  ad 
diiion  of  water,  to  bring  it  to  the  consistency  of 
batter,  and  must  be  mixed  and  applied  with  rapid! 
ty,  as  it  hardens  immediately  ;  never  mix  more  than 
is  needed,  for  when  it  sets,  it  is  unsuited  for  any 
purpose.  For  coloring  yellow,  use  yellow  ochre. 
For  fawn  color,  use  a  small  portion  of  Venetian  red 
and  yellow  ochre.  No  liquor  or  cordial  should  be 
colored  without  first  being  well  fined. 

Curagoa* — Neutral  spirit,  five  gallons  ;  fresh  orange 
peel,  four  pounds  ;  oil  of  bitter  almonds,  one  drachm, 
and  oil  of  cassia,  one  drachm,  dissolved  in  alco- 
hol ;  honey,  six  quarts  ;  Brazil  wood,  three  ounces. 
Mix.  Stir  every  day  for  two  weeks.  If  not  suffi- 
ciently clear,  add  boiled  milk,  and  a  common  tea- 
cupful  of  burnt  sugar.  For  a  more  common  article, 
proof  whiskey  may  be  substituted  in  the  above  for 
neutral  spirit. 

Curaqoa — Common  and  Cheap. — Tincture  of  grains 
of  paradise,  five  gallons ;  whiskey,  three  gallons ; 
water,  twenty-eight  gallons  ;  honey,  four  gallons  ; 
white  sugar,  fifty  pounds  ;  oil  of  orange,  one  ounce  ; 
bitter  almond  oil,  half  an  ounce  ;  oil  of  cassia,  one 
ounce  ;  oil  of  cloves,  two  drachms.  Cut  up  or  dis- 
solve these  oils  in  a  pint  of  alcohol.  The  oil  of  al- 


228  CORDIALS. 

monds  to  be  dissolved  separately  from  the  other  oi 
When  dissolved,  add  the  whole  of  them.  For  color 
ing,  add  eight  or  ten  large  red  beets  cut  in  slices, 
and  a  pint  and  a  half  of  burnt  sugar  coloring.  Al- 
low the  mass  to  stand  until  the  coloring  is  exhausted 
from  the  beets  ,  then,  if  not  sufficiently  clear,  fine 
with  a  pint  of  boiled  milk. 

For  making  a  fine  sample  of  curagoa,  use  about 
four  pounds  of  sugar  or  a  quart  of  honey  per  gallon, 
and  color  with  cochineal  and  burnt  sugar.  ' 

Maraschino. — Whiskey,  one  gallon  ;  oil  of  berga- 
mot,  one  drachm  ;  oil  of  cloves,  one  drachm  ;  spirit 
of  nutmegs,  four  ounces  ;  oil  of  orange,  three 
drachms  ;  oil  of  lemon,  one  drachm  ;  oil  of  bitter 
almonds,  one  drachm  ;  oil  of  cinnamon,  three  drops. 
Mix,  by  heat,  one  gallon  of  honey  with  six  quarts 
of  water  ;  and  when  cool,  mix  with  the  above.  In 
manufacturing  this,  as  in  all  other  cordials  and  li- 
quors, the  tincture  of  grains  of  paradise  can  be  sub- 
stituted for  alcohol. 

The  operator  should  bear  in  mind  that  all  essen- 
tial oils  must  be  dissolved  in  alcohol,  or  their  parti- 
cles minutely  separated  by  being  well  rubbed  up  in 
dry  sugar,  though  the  dissolution  of  the  oil  by  alco- 
hol is  to  be  preferred.  The  whiskey  used  in  these 
cordials  does  not  contain  spirit  sufficient  to  act  on 


ROSE    CORDIAL.  229 

the  oils.      Quart  bottles  are   the   most  convenient 
articles  for  dissolving  essential  oils  in. 


o 


Ratafia  d'Angelique. — Angelica  seeds,  two  ounces  ; 
blanched  bitter  almonds,  ten  ounces  ;  whiskey,  ten 
gallons  ;  twenty  pounds  of  sugar  dissolved  in  two 
gallons  of  water.  Digest  for  twelve  days,  and 
fine. 

Ratafia  de  Fleurs  d' Oranges. — Fresh  orange  flowers, 
twelve  pounds  ;  clean  spirit,  five  gallons  ;  honey,  two 
quarts,  dissolved  in  one  gallon  of  water.  Macerate 
for  two  weeks,  and  strain. 

Ratafia  de  Noyeau. — Bruised  bitter  almonds,  three 
ounces  ;  whiskey,  one  gallon  ;  honey,  one  quart,  dis- 
solved in  three  pints  of  water  ;  bruised  cassia,  a 
quarter  of  an  ounce  ;  bruised  cloves,  a  quarter  of  an 
ounce.  Mix  and  digest  for  fifteen  days,  and  strain. 

Rose  Cordial. — Honey,  eight  gallons  ;  water,  thir- 
ty-three gallons  ;  red  rose  leaves,  four  gallons.  Put 
them  hot  into  a  cask  with  a  pint  of  yeast,  and  fer- 
ment. Afterwards  add  four  gallons  of  clean  spirit, 
one  and  a  half  ounces  of  powdered  cochineal,  and 
five  ounces  of  powdered  oriL-.'ot.  Allow  it  to 
stand  one  month,  and  bottle. 


230  CORDIALS. 

Orange  Oil. — Oil  of  orange,  dissolved  in  alcohol, 
one  ounce  ;  oil  of  lemon,  the  same  quantity  ;  spirit 
of  orris-root,  one  pint  ;  essence  of  ginger,  three 
ounces  ;  clean  spirit,  two  gallons  ;  powdered  mus- 
tard, four  ounces  ;  three  gallons  of  honey  dissolved 
in  one  gallon  of  water.  Mix  well,  and  pass  through 
the  filtering  bag. 

The  oils  of  orange  and  lemon  to  be  cut  up  in  al- 
cohol, and  mixed  with  the  two  gallons  of  spirit ; 
then  half  an  ounce  of  English  saffron  for  a  fine  yel- 
\ow  color. 

Ratafia. — Take  of  nutmegs,  eight  ounces  ;  bitter 
almonds,  six  pounds  ;  ambergris,  five  grains,  rubbed 
up  in  a  small  portion  of  sugar  ;  honey,  three  quarts, 
dissolved  in  three  pints  of  water.  Mix  the  above 
with  seven  gallons  of  clean  spirit.  The  nutmegs 
and  bitter  almonds  should  be  mashed  or  bruised. 
The  bitter  almonds  should  be  well  mixed  with  the 
honey  and  water  before  adding  it  to  the  mass.  When 
the  ingredients  are  well  mixed,  pass  them  through 
the  filtering  bag. 

Pineapple  Cordial. — Clean  spirit,  one  gallon ; 
water,  two  gallons  ;  honey,  two  quarts  ;  bruised  bit- 
ter almonds,  six  ounces  ;  butyric  ether,  two  ounces. 
The  almonds  should  be  fresh. 


CREME   DES-BARBABOES.  231 

Butyric  ether  is  distilled  from  rancid  butter,  by  first 
saponifying  the  butter  with  alkali,  and  distilling  it 
with  sulphuric  acid.  This  ether  possesses  a  power- 
ful odor  of  pineapples. 

This  ether  is  also  used  for  flavoring  common  ale, 
which  is  known  under  the  name  of  pineapple  ale. 
It  is  used  in  the  proportion  of  six  .ounces  to  forty 
gallons. 

Cr&me  de  Macarons. — Proof  whiskey,  one  gallon  ; 
water,  one  and  a  half  gallons  ;  honey,  one  gallon  ; 
bruised  bitter  almonds,  half  an  ounce  ;  powdered 
cloves,  fifty  grains  ;  powdered  cinnamon,  fifty  grains  ; 
powdered  mace,  fifty  grains.  Color  to  slight  violet 
with  turnsole  and  cochineal.  Macerate  for  ten  days. 

Creme  de  Noyeau  de  Martinique. — Clarified  sugar, 
one  hundred  pounds  ;  clean  spirit,  fifteen  gallons  ; 
orange  flower  water,  half  a  gallon  ;  bruised  bitter 
almonds,  four  pounds  ;  essence  of  lemon,  one  ounce  ; 
water,  twenty-five  gallons.  Macerate  the  almonds 
and  the  essence  in  the  spirit  for  fourteen  days,  then 
add  the  sugar,  previously  dissolved  in  the  water 
Allow  them  to  digest  together  for  one  month. 

Creme  des  Barbadoes. — Sliced  lemons,  two  dozen  ; 
clarified  sugar,  thirty  pounds  ;  proof  spirit,  three 


232  CORDIALS. 

gallons ;  water,  four  gallons  ;  six  large  citrons  , 
fresh  balm  leaves,  half  a  pound.  Put  the  fruit  in 
the  spirit,  and  macerate  for  four  days  ;  then  pour  the 
water  on  the  balm  leaves,  and  steep  for  half  an 
hour,  and  then  strain  the  liquor  on  the  sugar,  and 
lastly  add  the  spirit. 

Creme  d' Orange. — Sliced  oranges,  six  dozen  ; 
orange  flower  water,  one  gallon  ;  clean  spirit,  four 
gallons ;  English  saffron,  half  an  ounce.  Macerate 
for  two  weeks,  and  then  add  twenty  pounds  of  white 
sugar,  and  two  gallons  of  honey  dissolved  in  ten 
gallons, of  clean,  clear  water. 

Eau  de  Melisse. — Spirit  of  lemon  peel,  two  quarts  ; 
spirit  of  nutmegs,  one  quart ;  spirit  of  coriander, 
one  quart  ;  spirit  of  rosemary,  one  pint ;  spirit  of 
marjoram,  one  pint ;  spirit  of  thyme,  one  pint ; 
spirit  of  hyssop,  one  pint ;  spirit  of  cassia,  one  pint  ; 
spirit  of  sage,  one  pint ;  spirit  of  aniseed,  one  pint ; 
spirit  of  cloves,  one  pint ;  spirit  of  angelica,  one 
pint ;  honey,  two  gallons  ;  whiskey,  four  gallons  ; 
water,  three  gallons.  Mix  the  honey  and  water  ; 
then  mix  the  whole  mass.  Allow  it  to  stand  for 
four  days.  Color  with  half  an  ounce  of  bruised 
cochineal. 


ENGLISH    FRONTIGNAC.  fc233 

Eau  Divine. — Essence  lemon,  one  drachm  ;  berga- 
mot,  one  drachm  ;  spirit,  one  gallon  ;  macerate  for 
four  days,  frequently  shaking  the  mixture ;  then  add 
water,  two  gallons  ;  sugar,  four  pounds  ;  orange  flow- 
er water,  one  pint ;  mix  and  filter  through  sand. 

Elephants'  Milk. — Benjamin,  four  ounces  ;  alcohol, 
two  gallons  ;  balsam  of  tolu,  one  ounce.  Dissolve- 
then  add  sugar,  twenty  pounds,  dissolved  in  three 
gallons  of  water  ;  mix  well,  and  strain  through  a 
filtering  bag. 

Almond  Milk. — Sweet  almonds,  one  ounce  ;  bitter 
almonds,  three  ounces  ;  white  sugar,  one  and  a  half 
pounds  ;  clear  water,  two  pints. 

Remove  the  husks  from  the  almonds  by  steeping 
them  in  hot  water  for  a  few  minutes  ;  by  rubbing 
them  together,  the  husk  will  rub  off  ;  then  beat  them 
in  a  mortar  with  the  sugar,  and  add  the  water  gradu- 
ally. Lastly,  strain,  and  add  half  a  glass  of  orange 
flower  water,  or  the  same  of  nerolia.  For  instruc- 
tions in  manufacturing  essences,  spirits,  and  perfumes 
for  liquors  and  cordials,  look  under  their  appropri- 
ate heads  in  this  work. 

English  Frontignac. — Water,  six  gallons ;  white 
sugar,  twelve  pounds ;  mashed  raisins,  six  pounds. 


284  CORDIALS. 

Boil  these  together  for  one  hour,  then  add  one 
peck  of  elder  flowers,  and  put  them  in  the  liquor 
when  it  is  nearly  cold.  The  next  day  put  in  a  tum- 
bler of  good  vinegar,  and  a  pint  of  good  yeast ;  then 
put  it  in  a  clean  cask,  with  twelve  pounds  of  raisins, 
and  bottle  in  three  months. 

Gold  Cordial.— Angelica  root,  four  pounds  ;  oil 
of  orange,  fifty  drops  ;  raisins,  five  pounds  ;  bruised 
coriander  seeds,  half  a  pound ;  bruised  caraway 
seeds  and  cassia,  each  half  a  pound  ;  bruised  cloves, 
two  ounces ;  English  saffron,  two  ounces ;  sliced 
liquorice  root,  two  pounds  ;  clean  spirit,  fifteen  gal- 
lons. Macerate  for  twelve  days  ;  add  sugar,  thirty 
pounds,  dissolved  in  five  gallons  water ;  mix.  and 
fine  with  egg  or  milk. 

Ratifia  d  la  Vioktte. — Orris-root  powder,  four 
ounces  ;  archil,  four  ounces  ;  neutral  spirit,  two  gal- 
lons. Digest  for  one  week,  then  add  honey,  three 
quarts,  dissolved  in  four  pints  of  water.  Mix  and 
strain ;  color  with  turnsole  to  suit  taste,  by  allow- 
ing the  coloring  matter  to  digest  with  the  liquor 
several  days. 

Sunny  South  (Cordial). — Water,  five  gallons  ;  ho- 
ney, three  gallons  ;  mix.  Take  three  gallons  of 


MILK    OF   JULEPS.  235 

whiskey,  and  digest  three  pounds  of  prunes  in  it  for 
a  week,  and  dissolve  ten  drops  of  oil  of  sassafras, 
five  drops  of  oil  of  partridge-berry,  and  fifteen  drops 
of  oil  of  lemon  in  half  a  pint  of  alcohol  ;  and  to  the 
above  three  gallons  of  whiskey  with  the  prunes,  add 
one  pound  of  nutmegs,  half  a  pound  of  cloves,  and 
four  ounces  of  ginger,  all  well  bruised  ;  also>  one 
ounce  of  cochineal.  Allow  the  whole  of  the  above, 
along  with  the  prunes,  to  digest  for  one  week,  and 
then  strain  through  flannel,  and  mix  the  whole.  This 
will  be  of  a  deep  red  color. 

Cream  of  Juleps. — Refined  sugar,  two  pounds  : 
Sweet  almonds,  blanched,  one  pound.  The  almonds 
are  blanched  by  being  heated  in  warm  water  a  few 
moments,  and  then  rubbing  them  through  the  hands, 
until  the  husks  rub  off.  Work  the  almonds  to  a 
paste  with  an  addition  of  the  sugar  and  water. 
This  should  be  done  in  a  mortar  ;  then  strain  through 
a  linen  cloth,  and  mix  the  remainder  of  the  sugar 
with  one  and  a  half  pints  of  water  ;  then  add  half 
an  ounce  of  essence  of  peppermint. 

Milk  of  Juleps. — Benjamin,  one  quarter  pound 
clean  spirit,  two  gallons  ;  balsam  of  tolu,  one  ounce  ; 
dissolve ;  then  add  refined  sugar  (in  three  gallons 
water)  twenty  pounds  ;  essence  of  peppermint,  one- 


236  CORDIALS. 

quarter  ounce  ;  essence  of  cloves,  ten  drops  ;  essence 
of  ginger,  twenty  drops. 

Peach  Juice  Cordial. — Honey,  two  and  a  half  gal- 
lons, dissolved  in  one  gallon  water  ;  sulphuric  acid, 
half  an  ounce  ;  rum,  four  pints  ;  powdered  mustard, 
four  ounces  ;  powdered  catechu,  one  ounce ;  cinna- 
mon bark,  broken  to  small  pieces,  three  ounces  ;  di- 
gest these  last  named  articles  in  the  rum  for  thirty- 
six  hours,  and  then  strain ;  to  this  add  acetic  ether, 
one  ounce ;  spirit  of  vanilla,  two  ounces  ;  tincture 
of  cochineal,  four  ounces. 

Sarsaparilla  Cordial. — Honey,  two  gallons  ;  water, 
two  gallons — mix  ;  whiskey,  three  quarts  ;  calamus, 
two  ounces  ;  cloves,  three  ounces  ;  powdered  liquorice 
root,  eight  ounces  ;  digest  these  three  last  named  arti- 
cles in  the  three  quarts  of  whiskey  for  twenty-four 
horrs  ;  then  strain  and  add  ;  then  dissolve  in  four 
ounces  of  alcohol,  oil  of  sassafras,  oil  of  anise,  each 
twenty  drops  ;  oil  of  partridge  berry,  six  drops. 
Color  with  tincture  of  cochineal  four  ounces,  burnt 
sugar  coloring  five  ounces,  if  necessary ;  fine  with 
five  eggs, 

Strawberry  Juice. — Honey,    two   gallons ;    water, 


AROMATIC    CORDIAL. 


237 


one  gallon  ;  tartaric  acid,  two  ounces  ;  strawberries, 
two  gallons  ;  clean  spirits,  half  gallon. 

The  strawberries  are  put  in  a  bag  and  subjected 
to  pressure  ;  the  expressed  juice  is  then  added  t9  the 
honey  and  water. 

Raspberry  Juice. — Same  as  strawberry. 

Jessamine  Cordial. — Clarified  sugar,  twenty  pounds; 
water,  three  gallons ;  decoction  of  strong  tea,  one 
quart ;  half  gallon  whiskey  ;  sweet  almonds,  husked 
or  blanched  by  standing  in  hot  water,  and  rubbing1 
them  through  the  hands  until  the  husks  are  removed, 
one  pound  ;  they  should  be  worked  to  a  stiff,  fair 
paste  in  a  mortar,  by  the  addition  of  a  quart  of 
water ;  then  strain  through  a  linen  cloth,  and  add 
the  strained  liquid  to  the  above.  Spirit  of  jessa- 
mine, two  ounces ;  ambergris,  two  grains,  rubbed 
well  with  sugar  (about  two  ounces).  This  cordial 
is  colored  yellow,  with  a  tincture  of  saffron  or  gam- 
boge. The  whiskey  mentioned  in  the  text  should  be 
uncolored.  » 

Aromatic  Cordial. — Digest  in  five  gallons  of  whis- 
key for  five  days,  one  quart  of  orange  peelings  ;  four 
ounces  o/  cloves  ;  six  ounces  of  bruised  ginger  ;  half 
pound  of  ground  mustard.  Strain  off  the  spirit,  and 


238  CORDIALS. 

add  to  this,  dissolved  in  alcohol,  one-quarter  ounce 
of  cinnamon  ;  same  of  oil  of  cloves  ;  twenty  drops 
oil  of  sassafras  ;  ten  drops  oil  of  orange ;  one- 
quarter  ounce  oil  of  lemon ;  five  drops  oil  of  anise. 
Then  dissolve  twenty-five  pounds  of  refined  sugar  in 
one  and  a  half  gallons  of  water,  and  add  it  to  the 
whiskey  as  above.  This  is  colored  by  the  addition 
of  one-quarter  pint  of  burnt  sugar  coloring. 

Jllmond  Cordial. — Honey,  two  gallons  ;  clean  spirit, 
two  quarts .;  water,  to  dissolve  honey,  three  quarts  ; 
^blanched  sweet  almonds,  worked  into  a  stiff  paste  in 
a  mortar,  four  pounds.  This  paste  is  washed  on  a  fine 
sifter,  with  one  quart  of  water.  The  water  is  passed 
through  the  paste  repeatedly,  and  is  then  added  to  the 
honey  and  spirit,  with  twenty  drops  oil  of  almonds, 
dissolved  in  one  ounce  of  alcohol.  The  spirit  used 
should  be  colorless.  Color  with  two  ounces  tincture 
of  gamboge,  and  one  ounce  of  burnt  sugar. 


XIV. 

THE  MANUFACTURE  OF  SODA,  MINERAL, 


AND    OTHER 


CARBONATED  WATERS, 

WITHOUT  THE  USE  OF  ANY  APPARATUS,  AND  ALSO  FOR  IHS 
MANUFACTURE  OF  ALL  KINDS  OF  ACIDULATED  BEVERAGES 
BV  FERMENTATION. 


SODA   WATER. 

FILL  two  thirds  full,  a  soda  fountain  or  a  well 
hooped  oaken  keg ;  this  keg  may  be  of  any  conveni- 
ent size  and  well  bound  with  iron  hoops,  and  should 
be  air-tight,  to  prevent  the  escapement-  of  gas  ,• 
the  keg  should  be  arranged,  in  every  respect,  that  it 
would  be  if  any  other  fluid  was  to  be  drawn  from  it, 
with  the  exception  that  a  VENT-HOLE  will  be  unneces- 
sary. Fill  this  two  thirds  full  of  clean  soft  water, 
and  to  every  gallon  add  of  super- carbonate  of  soda 
and  tartaric  acid,  of  each  from"  one  to  three  ounces. 
The  more  acid  and  alkali  that  is  added,  of  course 
will  generate  a  greater  quantity  of  carbonic  acid 


240  SODA    AND    MINERAL   WATERS. 

gas,  and  hence  the  briskness  and  effervescence  will 
be  increased  in  a  greater  ratio. 

The  soda  and  acid  should,  in  separate  parcels,  be 
coated  with  sugar  ;  this  will  be  easily  done  by  stir- 
ring them  into  hot  melted  sugar,  and  allowing  it  to 
cool.  The  object  of  this  is  to  prevent  the  too  rapid 
dissolution  of  these  articles  at  the  moment  that  they 
are  added  to  the  water  in  the  keg. 

This  being  concluded,  the  keg  or  fountain  should 
be  closed  immediately. 

The  syrups  for  this  beverage  will  be  found  under 
the  proper  head. 

Carbonic  Acid  Water  is  commonly  called  "  Soda 
Water "  and  "  Mineral  Water."  The  former  name 
originally  applied  to  the  preparation  when  it  con- 
tained a  small  portion  of  carbonate  of  soda,  being 
from  habit  continued  since  the  alkali  has  been  omit- 
ted, and  as  this  water  is  largely  consumed  as  a  beve- 
rage, a  sketch  of  the  apparatus  employed  in  its  manu- 
facture may  prove  interesting  to  the  non-professional 
reader. 

This  consists  of  a  generator,  gasometer,  forcing- 
pump,  reservoir  or  fountain,  and  refrigerator.  The 
generator  is  usually  formed  of  a  wooden  tub  some- 
thing like  a  churn,  into  which  the  diluted  sulphuric 
acid  is  put ;  on  this  is  luted  a  small  cylindrical 


SODA   WATER.  241 

"wooden  vessel,  through  the  bottom  of  which  passes  a 
wooden  stirrer  ;  this  vessel  is  filled  with  marble 
dust,  which,  by  the  -movement  of  the  stirrer,  is  made 
gradually  to  fall  into  the  acid  below,  generating  the 
carbonic  acid,  which,  by  a  lead  pipe,  is  conducted  into 
a  gasometer  ;  this  is  a  large  cylindrical  tub,  in  which 
another  is  inverted,  suspended  by  a  pulley.  As  soon 
as  the  gasometer  is  full,  which  should  have  five  or  six 
times  the  capacity  of  the  reservoir,  the  operation  of 
condensing  the  gas  into  the  latter  is  commenced. 
This  is  effected  by  a  condensing  pump,  the  chamber 
of  which  is  made  to  communicate  by  leaden  tubes  on 
opposite  sides  with  the  gasometer  and  reservoir, 
The  latter,  usually  called  the  fountain,  is  a  very 
strong  cylindrical  copper  Tesse4,  with  hemispherical 
extremities,  tinned  on  the  inside,  and  before  receiving 
the  carbonic  acid,  it  is  nearly  filled  with  water. 
When  the  water  has  been  duly  charged  with  the  acid 
gas,  it  is  drawn  off  as  it  is  wanted,  by  means  of  a 
stop-cock,  connected  with  a  tube  which  passes  to  the 
bottom  of  the  reservoir.  The  tube  may  be  of  any 
desired  length,  so  as  to  draw  off  the  water  at  a  distance 
from  the  reservoir,  or  the  fountain  can  be  placed 
under  the  counter,  allowing  the  water  to  pass  through 
a  serpentine  or  worm,  which  is  packed  with  ice. 
This  serpentine  terminates  in  a  tube  provided  with  a 
stop-cock  above  the  counter. 

11 


'242  SODA   AND    MINERAL   WATERS. 

The  acid  gas  for  the  impregnation  of  the  water,  is 
always  obtained  from  marble  dust  by  the  action  of 
sulphuric  acid,  these  Deing  the  cheapest  materials  for 
the  purpose.  Chalk  may  also  be  used,  but  is  objec- 
tionable on  account  of  its  communicating  an  unplea- 
sant smell  to  the  carbonic  acid.  When  sulphuric  acid 
is  employed,  sulphate  of  lime  is  formed,  which  inter- 
feres with  the  action  of  the  acid,  and  hence  it  is  ne- 
cessary to  stir  the  mixture  to  render  the  decomposition 
of  the  carbonate  complete. 

EFFERVESCING  SARSAPAR1LLA. 

Take  a  keg  similar  to  that  mentioned  under  the 
head  of  Soda  Water,  and  to  every  gallon  of  clean 
rain  water,  add  one  pint  of  the  decoction  of  liquorice 
root,  which  is  formed  by  boiling  three  ounces  of  the 
root  for  one  hour  in  a  pint  of  water,  then  proceed  to 
add  to  every  gallon  of  the  water,  white  or  brown 
sugar,  one  quarter  of  a  pound  ;  oils  of  sassafras  and 
aniseed,  of  each,  ten  drops  ;  oil  of  wintergreen,  six 
drops ;  brandy  coloring  or  burnt  sugar,  one  quarter 
of  a  pint ;  infusion  of  ginger,  one  pint.  This  infu- 
sion is  prepared  by  boiling  for  one  hour,  four  ounces 
of  bruised  ginger  to  every  pint  of  water,  and  then 
straining.  Having  added  to  the  keg  the  water,  the 
decoction  of  liquorice  root,  the  sugar — having  first 
worked  the  oils  up  well  in  a  small  portion  of  the 


MANUFACTURE    OF   FERMENTED   BEVERAGES.     243 

Bugar — the  burned  sugar,  the  infusion  of  ginger,  then 
add  to  every  gallon  of  the  water,  two  ounces  each  of 
tartaric  acid  and  super-carbonate  of  soda.  To  make 
this  very  brisk,  double  the  quantity  of  the  soda  and 
acid.  These  two  articles  must  be  inclosed  in  sugar 
the  same  as  for  soda  water 


RULES   TO   BE    OBSERVED    IN   THE   MANUFACTURE   OF 
FERMENTED    BEVERAGES. 

Fermentation.  —  Under    favorable    circumstances, 

X 

among  which  may  be  enumerated  a  uniform  and  proper 
heat,  a  sufficiency  of  fermentable  matter,  as  yeast, 
saccharine  matter,  &c.,  the  necessary  amount  of  fer- 
mentation may  be  effected  in  a  space  of  time  varying 
from  twelve  to  seventy-two  hours.  When  fermen- 
tation sets  in,  it  will  be  indicated  by  a  frothy,  foamy 
matter  floating  on  the  surface  of  the  liquid.  Usually, 
this  froth  is  skimmed  off,  and  when  it  discontinues 
rising,  the  fermentation  is  checked  by  the  formation 
of  alcohol.  When  the  fermentation  has  reached  this 
point,  a  sufficiency  of  carbonic  acid  has  been  generated 
in  the  liquid  for  the  purposes  of  a  beverage.  The 
liquid  will  have  a  lively,  sparkling,  frothy  appearance, 
and  will  be  of  a  pleasantly  biting  and  acid  taste. 
At  this  point,  it  should  be  drawn  into  a  fresh  cask 
or  bottle,  and  when  the  liquid  is  to  be  kept  for  any 


214  SODA   AND   MINERAL  WATERS. 

length  of  time,  it  should  have  from  five  to  fifteen  per 
cent,  of  proof  spirit  added,  which  prevents  the  farther 
progress  of  fermentation. 


HONEY,    SUGAR,   MOLASSES,   AND   LIQUORICE   ROOT. 

The  advantages  resulting  from  the  use  of  honey  in 
fermented  beverages,  are  to  be  found  in  its  feebly 
aromatic  taste,  and  a  peculiar  quality  that  honey  pos- 
sesses when  suspended  in  water,  of  commencing  and 
sustaining  a  rapid  fermentation,  and  hence  a  beverage 
that  is  to  be  formed  or  fermented  immediately,  should 
be  composed  of  water,  honey,  yeast,  &c. 

Refined  sugar  is  most  generally  used  when  the  liquid 
is  to  be  colored.  The  sugar  contains  no  impurities 
that  are  liable  to  dissolve  and  render  the  liquid 
cloudy  and  heavy,  which  would  be  the  case  if  brown 
sugar  or  liquorice  root  were  made  use  of. 

Brown  sugar  should  be  used  in  liquids  that  are  to 
be  of  a  brown  or  dark  color,  as  ale,  <fcc. 

Liquorice  root  should  be  used  when  a  sweet  after 
taste  is  required,  that  is,  a  sense  of  sweetness  remains 
after  a  liquid  containing  liquorice  root  has  been 
swallowed.  This  taste  is  one  of  the  peculiarities  of 
the  different  preparations  of  sarsaparilla,  porter,  ale, 
and  some  cordials. 

Molasses  will  only  suit  for  manufacturing  ale  and 


FALSE   STRENGTH   FOR   BEER,   &C.  245 

porter,  and  also  for  any  fermented  beverage  that  is 
made  without  regard  to  color,  as  liquids  fermented 
from  this  source  will  be  of  a  muddy  color. 


FALSE   STRENGTH   FOR   BEER,   &C. 

Besides  checking  fermentation,  spirit  in  the  form 
of  alcohol,  neutral  spirit,  or  whiskey  in  small  quan- 
tities, gives  to  fermented  liquids  a  desirable  taste  and 
an  excellent  body,  i.  e.  a  spirituous  body. 

When  cheap  liquids  are  to  be  formed  as  a  substi- 
tute for  spirit,  grains  of  paradise  are  made  use  of. 
They  should  be  ground  and  infused  in  the  liquid 
during  fermentation,  or  the  infusion  may  be  obtained 
by  digesting  the  grains  in  whiskey.  It  must  not  J/e 
understood  that  the  grains  will  check  fermentation  ; 
their  infusion  only  leaves  impressions  on  the  palate 
after  being  drunk,  that  are  analogous  to  alcohol  or 
spirit.  Thus  a  beverage  may  be  formed  that  will 
exhibit  all  of  the  sensible  properties  of  alcohol  to  the 
palate,  without  any  of  its  intoxicating  influence. 

Pellitory  is  sometimes  combined  with  the  grains, 
but  the  tingling,  disagreeable  impressions  left  in  the 
throat  and  mouth  after  the  liquid  has  been  swallowed, 
render  the  use  of  this  acrimonious  substance  objec- 
tionable. 

Ground  mustard  or  horseradish  are  both  used  fof 


216  SODA   AND    MINERAL   WATERS. 

the  same  purpose  as  the  articles  just  mentioned.  The 
properties  of  mustard  and  horseradish  are  identical 
— these  properties  are  destroyed  by  heat — as  boiling 
water,  &c. 

The  use  of  Bitters  in  Ale  and  Porter. — Ale  and  por- 
ter are  considered  to  be  the  healthiest  of  all  of  the 
fermented  beverages,  owing  to  the  tonic  and  nutri- 
tive properties  that  these  liquids  derive  from  the 
presence  of  starch,  and  the  bitter  principle  of  the 
hops. 

To  avoid  the  costly  price  of  the  hops,  the  small 
dealers  and  bottlers  of  ale  and  porter,  as  a  substitute 
for  the  bitter  of  the  hop,  make  use  of  quassia,  nux- 
vomica  or  strychnin,  aloes,  catechu,  pellitory,  long 
pepper,  wormwood,  gentian  ;  and  for  a  false  strength, 
similar  to  alcohol,  cocculus  indicus,  copperas,  and 
grains  of  paradise. 

Clarification  can  be  effected  by  filtration  through 
sand  and  charcoal.  These  consist  of  alternate  layers 
or  beds  of  sand  and  powdered  charcoal ;  each  bed  or 
layer  is  six  to  eight  inches  deep,  and  may  consist  of 
five  or  six  layers  of  each,  and  can  be  packed  in  a 
wine  pipe  or  other  convenient  vessel.  The  fragments 
of  charcoal  for  this  purpose  should  be  of  the  size  of 
a  garden  pea. 


COLORING.  247 

The  most  convenient  plan  for  clarifying,  is  by  the 
aid  of  finings,  such  as  eggs,  milk,  and  isinglass.  The 
milk  should  be  added  while  it  is  boiling,  and  the 
isinglass  should  be  bruised  to  shreds  before  adding. 
The  use  of  eggs  will  be  mentioned  under  the  head  of 


Coloring. 


COLORING. 


No  fluid  can  be  successfully  colored  that  is  not 
perfectly  clear  and  colorless  of  itself;  and  when  it 
is  charged  with  coloring  matter,  the  fluid  will  always 
retain  its  transparency.  The  first  step  then  towards 
coloring  these  beverages,  will  be  to  clarify  the  water 
while  it  is  boiling,  with  the  articles  that  are  usually 
added  ;  to  every  three  gallons  of  water  add  one  egg, 
whisked  to  a  froth. 

The  coloring  substances,  which  are  most  commonly 
used,  are  red,  yellow,  and  brown.  The  red  is  obtained 
by  infusing  bruised  cochineal,  sanders  wood,  or  log- 
wood ;  the  yellow  from  gamboge,  or  saffron,  and  the 
brown  from  burned  sugar,  and  a  purple  from  turnsole. 
The  necessary  coloring  substance  should  be  added  to 
the  water  while  it  is  boiling,  and  should  remain  in  the 
liquor  until  it  has  yielded  the  necessary  quantity  of 
coloring,  or  the  coloring  substances  can  be  digested 
in  proof  spirit,  and  'added  to  the  liquor  until  the  re- 
quired shade  has  been  produced. 


248  SODA    AND    MINERAL   WATERS. 

Molasses  and  brown  sugar  should  not  be  used  in 
the  formation  of  liquors  that  are  to  be  colored.  Ef- 
fervescing liquors  that  have  a  dull,  heavy  appear- 
ance, after  being  colored,  will  be  rendered  quite 
transparent  by  passing  them  through  a  filter,  com- 
posed of  alternate  layers  of  charcoal  and  sand. 


BOTTLING   FERMENTED   LIQUIDS. 

The  two  most  important  objects  to  be  effected  in 
bottling  these  fluids,  will  be  to  prevent  them  from 
passing  into  the  acetic  fermentation,  and  for  them  to 
open  briskly.  The  fermentation  spoken  of  can  be 
checked  by  the  addition  of  from  five  to  fifteen  per 
cent,  of  alcohol.  And  to  cause  it  to  open  briskly, 
add  to  each  bottle  one  tea-spoonful  of  yeast,  and  a 
table-spoonful  of  honey,  or  a  lump  of  white  sugar  of 
the  size  of  a  nutmeg.  In  filling  the  bottles,  leave  a 
space  of  one  or  two  inches  in  the  neck  of  the  bottle, 
i.  e.  never  fill  the  bottle  to  the  cork. 

When  fluids  that  are  rendered  effervescent  from 
acids  and  alkalies  are  to  be  bottled,  the  alkali  should 
be  coated  with  sugar  to  prevent  its  too  rapid  dissolu- 
tion, and  the  consequent  effervescence;  the  sugar 
coating  is  performed  by  dropping  the  alkali  in 
melted  sugar. 


BOTTLING   FERMENTED    LIQUIDS.  249 

Sarsaparilla  Beer,  for  Bottling. — Infuse  six  ounces 
of  bruised  ginger,  half  a  pound  of  bruised  liquorice 
root,  in  five  gallons  of  boiling  water  until  cold, 
strain  through  flannel,  then  dissolve  in  the  liquor  six 
pounds  of  brown  sugar,  then  add  half  a  pint  of  yeast 
and  three  ounces  of  cream  of  tai  tar  ;  in  cold  wea- 
ther this  should  be  kept, near  the  fir3,  so  as  to  excite 
brisk  fermentation  ;  as  soon  as  this  subsides  rack  off 
the  clear  liquor,  return  it  into  the  cask  previously 
washed  out,  and  allow  it  to  work  for  two  days 
longer.  Then  add  oil  of  sassafras,  twenty-five  drops  ; 
oil  of  aniseed,  ten  drops  ;  oil  of  wintergreen,  twen- 
ty-five drops  ;  these  oils  should  be  rubbed  up  well 
with  a  handful  of  dry  sugar  before  adding,  then  add 
half  a  pint  of  brandy  coloring,  or  burned  sugar, 
then  bottle  it ;  this  will  open  very  fine. 

Effervescing  Spirit  of  Pineapples,  for  Bottling. — 
Infuse  three  ounces  of  .bruised  ginger,  one  drachm 
cochineal,  one  drachm  gamboge,  in  five  gallons  of 
boiling  water,  until  cold  ;  then  dissolve  in  the  liquor 
five  pounds  of  refined  sugar,  and  add  half  a  pint  of 
yeast,  and  three  ounces  of  cream  of  tartar  ;  as  soon 
as  brisk  fermentation  has  set  in,  drain  off,  and  strain 
the  liquor  through  flannel ;  it  should  be  allowed  to 
work  for  two  days  longer.  It  is  then  ready  for  bot- 
tling ;  previous  to  which  add,  the  moment  before 
11* 


250  SODA   AND   MINERAL   WATERS. 

filling  each  bottle,  one  table-spoonful  of  butyric 
ether,  or  in  the  absence  of  this,  the  same  quantity 
of  acetic  ether  may  bo  substituted,  and  two  table- 
spoonfuls  of  honey  to  every  bottle. 

To  manage  this  receipt  successfully,  the  water 
made  use  of  should  bo  perfectly  clear,  the  sugar  re- 
fined, and  when  prepared  for  commerce,  it  should  be 
bottled  in  clear  glass,  and  appropriately  labelled. 

Effervescing  Spirit  of  Oranges,  for  Bottling. — In- 
fuse eight  ounces  of  sweet  orange  peeling  in  five  gal- 
lons of  boiling  water,  until  cool,  then  add  half  a  pint 
of  yeast,  three  ounces  of  cream  of  tartar,  and  five 
pounds  of  loaf  sugar ;  ferment  in  a  warm  place  for 
three  days,  then  strain  through  flannel :  then  add 
one  drachm  of  oil  of  orange,  well  rubbed  up  in  a 
couple  of  ounces  of  sugar,  tincture  of  gamboge  or 
saffron  (see  the  preparation  of  these  colors),  until 
the  liquid  has  assumed  an  orange  color.  Sometimes 
a  small  portion  of  cochineal  will  heighten  this  color, 
then  bottle  and  label. 

Effervescing  Spirit  of  Strawberries. — Infuse  three 
ounces  of  green  tea  in  five  gallons  of  boiling  water, 
along  with  two  drachms  cochineal,  and  six  ounces 
of  logwood  chips,  four  ounces  of  hops,  until  cold, 
then  stir  in  five  pints  of  honey,  four  ounces  of  cream 


BOTTLING    PKKMKNTKD    LH.HMHIH.  251 


of  tartar,  and  half  a  pint,  of  yiusl,  ;  fcrnnMit  in  a 
warm  place  for  three  days,  then  stniin  Uiron-h  llsm- 
i*cl  ;  allow  it  to  work  two  days  IOH«OT,  and  then 
bottle  ;  add  to  each  bottle,  before  filling,  one  tablu- 
spoonful  of  acetic  ether. 

Effervescing  Spirit  of  Vanilla,  for  Bottling  —  In- 
fuse two  ounces  each  of  bruised  ginger,  liquorice 
root,  and  six  ounces  of  hops,  in  four  gallons  of  boil- 
ing water,  along  with  three  ounces'  of  vanilla,  cut 
small,  until  cold  ;  then  add  live  pounds  of  refined 
sugar,  half  a  pint  of  yeast,  three  ounces  of  cream 
of  tartar,  ferment  for  four  days,  and  then  strain 
through  flannel,  and  bottle  ;  add  to  each  bottle  a 
table-spoonful  of  the  essence  of  vanilla.  See  Es- 
sences. 

Effervescing  Peach  Juice,  for  Bottling.  —  Infuse  five 
pounds  of  mashed  raisins,  two  ounces  of  bitter  al- 
monds, in  five  gallons  of  boiling  water,  until  cold  ; 
then  add  five  pounds  of  refined  sugar,  three  ounces 
of  cream  of  tartar,  one  pint  of  ycas-t,  arid  half  uu. 
ounce  oi  gamboge  ;  ferment  in  a  warm  place  for  four 
days  ;  strain  through  flannel,  then  allow  it  to  work 
one  day  longer  ;  then  add  spirit  of  orange  flowers, 
a  pound  and  a  half;  oil  of  bitter  almonds,  fif'i.rni 
drops  ;  oil  of  lemon  peel,  one  drachm,  being  firbt 


252  SODA   AND   MINEP.AL   WATERS. 

dissolved  in  half  a  pint  of  alcohol.  The  color  <  , 
this  should,  when  bottled,  be  of  a  bright  yello\7 
either  from  the  gamboge,  or  from  English  saffron. 

Effervescing  Grape  Juice. — Infuse  five  pounds  of 
mashed  raisins,  three  ounces  of  green  tea,  in  five  gal 
Ions  of  boiling  water,  till  cold  ;  then  dissolve  six 
pounds  of  refined  sugar  in  the  liquor,  and  one  and  a 
half  pounds  of  logwood  chips,  four  ounces  of  cream 
of  tartar,  and  one  pint  of  yeast ;  ferment  for  four 
days  in  a  warm  place,  ard  strain  through  flannel ; 
then  add  nitric  ether,  three  ounces,  in  which  ten  drops 
of  oil  of  wintergreen  has  been  dissolved  (the  ether 
dissolves  the  oil  immediately),  and  five  pints  of  proof 
spirit  (whiskey),  in  which  four  ounces  of  bruised 
nutmegs  have  been  infused  for  four  days  ;  the  nut- 
megs should  be  separated  from  the  spirit  by  strain- 
ing. This  should  be  bottled  as  soon  as  the  ether 
has  been  added  to  it,  to  prevent  the  too  rapid  eva- 
poration of  the  ether  ;  this  is  improved  by  age. 

Effervescing  Spirit  of  Aromatics,  for  Bottling. — 
Infuse  three  ounces  of  bruised  ginger,  one  ounce  of 
bruised  cloves,  in  five  gallons  of  boiling  water,  till 
cold,  and  strain  ;  dissolve  in  the  liquor  four  pounds 
of  sugar,  half  a  pint  of  yeast,  keep  in  a  warm  place 
for  five  days,  and  add  oil  of  sassafras,  twenty  dropa  ? 


BOTTLING   FERMENTED    LIQUORS.  258 

oil  of  lemon,  fifty  drops;  oil  of  bergamot,  twehe 
drops  ;  these  oils  should  be  well  rubbed  up  in  dry 
sugar  before  adding.  This  can  be  colored  to  suit 
fancy. 

Effervescing  Spirit  of  Roses,  for  Bottling. — Boil 
for  twenty  minutes  two  drachms  of  cochineal, -two 
ounces  of  hops,  and  two  pounds  of  mashed  raisins, 
in  four  gallons  of  clear  rain  water  ;  when  nearly 
cold  stir  in  four  pints  of  honey,  half  a  pint  of  yeast, 
and  set  the  vessel  in  a  warm  position,  and  ferment 
for  five  or  six  days,  and  then  strain  through  flannel ; 
at  the  moment  of  bottling,  add  to  each  bottle  one 
table-spoonful  of  white  sugar,  and  the  same  of  es- 
sence of  rose,  or  rub  up  well  in  the  sugar  five  drops 
oil  of  lemon,  and  half  a  grain  of  ambergris  for  each 
bottle.  When  this  spirit  is  prepared  on  a  large 
scale,  the  sugar  should  be  quite  dry,  and  should  be 
worked  with  the  oil  of  lemon  and  ambergris,  in  a 
mortar. 

Ginger  Beer. — Ginger  sliced,  one  ounce ;  dried 
orange  peel,  half  an  ounce  ;  tie  these  in  a  bag,  and 
boil  in  two  gallons  of  water,  and  strain  ;  add  three 
fourths  of  an  ounce  of  tartaric  acid,  twenty-five  drops 
of  essence  of  lemon,  and  two  pounds  of  refined  su- 
gar ;  when  near  cool  add  a  tea-cupful  of  yeast ;  let 
it  work  for  twelve  hours,  and  bottle. 


254  SODA    AND    MINERAL   WATERS. 

2.  Ginger   sliced,  one  ounce  ;    essence  of  lemon 
(rubbed  with  sugar),  thirty  drops  ;  sugar,  one  pound  ; 
boiling   water,   one   gallon ;    infuse   till   cold,    arid 
strain  ;  then  three  table-spoonfuls  of  yeast ;  ferment 
four  or  five  days,  and  then  bottle. 

3.  Boil  two  and  a  half  ounces  of  bruised  ginger, 
and  three  pounds  of  sugar,  in  three  and  a  half  gal- 
lons of  water  for  twenty  minutes  ;  put  into  a  large  pan, 
one  ounce  of  cream  of  tartar,  and  the  juice  and  rind 
of  two  lemons  ;  pour  the  boiling  liquor  over  them, 
and  stir  the  whole  well  together  ;  when  milk-warm 
add  a  tea-cupful  of  yeast ;  cover  it,  and  let  it  work 
for  three  days,  skimming  off  the  froth  as  it  may  rise, 
then  strain  through  flannel  into  a  cask,  add  half  a 
pint  of  whiskey,  bung  down  close,  and  in  three  weeks 
bottle. 

4.  Prepare  a  decoction  or  infusion  of  ginger  with 
sugar  and  lemon,  as  above,  but  instead  of  fermenting 
with  yeast,  charge  it  with  carbonic  acid  gas. 

5.  Imperial  Pop. — Cream  of  tartar,  three  ounces  ; 
ginger,  one  ounce  ,  white  sugar,  two  pounds  ;  iemon 
juice,  one  ounce  ;  boiling  water,  one  gallon  and  a 
half.     When    near  cool,  add  half   a   tea-cupful  of 
yeast,  and  bottle. 

G-irambing  or  Limoniated  Ginger  Beer. — Boil  five 
ounces  of  ginger  with  three  gallons  of  water,  boat 


GINGER   BEER   POWDERS.  255 

four  eggs  to  a  froth,  and  add  them  with  ten  pounds 
of  sugar  to  the  water  ;  take  nine  lemons,  peel  them 
carefully,  and  add  the  rind  and  juice  to  the  forego- 
ing. Put  the  whole  into  a  barrel  with  a  tea-cupful 
of  yeast,  bung  down,  and  in  about  twelve  days  bot- 
tle it.  In  fifteen  days  it  will  be  fit  for  drinking. 
Age  improves  it. 

2.  To  ten  gallons  of  water  add  ten  pounds  of  re- 
fined sugar,  and  the  whites  of  ten  eggs  well  beaten, 
and  boil  till  the  scum  rises,  and  add  six  ounces  of 
bruised  ginger  ;  boil  for  twenty  minutes,  then  pour 
the  hot  liquor  on  the  rinds  of  twelve  lemons  thinly 
peeled.  When  cold,  put  into  a  barrel  the  juice  of 
twelve  lemons,  one  ounce  of  isinglass  cut  or  bruised 
small,  a  tea-cupful  of  whiskey,  a  pint  of  yeast,  and 
fill  the  barrel  with  the  liquor.  Let  this  ferment  six 
days,  and  bottle. 

Ginger  Beer  Powders. — Fine  powdered  ginger,  five 
drachms  ;  bicarbonate  of  soda,  three  and  a  half 
ounces  ;  refined  sugar,  one  pound  ;  essence  of  lemon, 
thirty  drops.  Mix,  and  divide  in  sixty  powders  (or 
four  or  five  grains  of  ginger,  twenty-eight  of  bicar- 
bonate of  soda,  one  hundred  and  twelve  of  sugar, 
and  half  a  drop  of  the  essence  of  lemon  in  each 
powder).  In  the  other  powder  put  thirty-two  grains 
of  tartaric  acid,  or  thirty-five  grains,  if  a  more  de« 


256  SODA    AND    MINERAL   WATERS. 

cidedly   acidulated   beverage   is   required,  or  from 
thirty  to  thirty-three  grains  of  citric  acid. 
Other  formulas  give  the  following  : — 
Bicarbonate  of  soda,  thirty  grains  ;  white  sugar, 
one  drachm ;  powdered  ginger,  five  drachms,  in  each 
blue  paper  ;  and  twenty-five  grains  of  tartaric  acid 
in  each  white  paper.     This  is  less  agreeable,  but  per- 
haps more  friendly  to  the  stomach  than  when  the 
acid  is  in  excess. 

Another  formula  is  :  Sugar,  two  drachms  ;  ses^ui- 
carbonate  of  soda,  two  scruples  ;  ginger,  five  grains  ; 
essence  of  lemon,  two  drops,  in  each  blue  paper  with 
thirty-three  grains  of  tartaric  acid. 

Ginger  Beer  Powder  in  one  bottle. — The  soda,  acid, 
and  sugar  must  be  carefully  dried  separately. 

Finely  powdered  ginger,  five  drachms  ;  bicarbo- 
nate of  soda,  three  and  a  half  ounces  ;  refined  sugar, 
one  pound  ;  essence  of  lemon,  thirty  drops  ;  tartaric 
acid,  four  and  a  half  ounces.  The  acid  and  the  soda 
should  not  b£  too  finely  powdered.  Mix  the  powders 
recently  dried  in  a  warm  mortar,  and  immediately 
put  the  mixture  in  to  dry.  Bottle  and  cork  securely. 
A  measure  holding  three  drachms  should  accompany 
each  bottle. 

Effervescing  Lemonade. — This  is  made  by  putting 


DRY    LEMONADE,    AC.  257 

into  each  soda  water  bottle  one  and  a  half  ounces  of 
syrup  of  lemons,  and  filling  up  with  aerated  water 
from  a  machine.  The  syrup  of  lemons  is  formed  b^ 
dissolving  thirty  ounces  of  refined  sugar  in  sixteen 
ounces  of  fresh  lemon  juice,  by  a  gentle  heat,  and 
adding  thirty  drops  of  essence  of  lemon. 

Effervescing  Lemonade  without  a  Machine. — Put 
into  each  bottle  two  drachms  of  sugar,  two  drops  of 
the  essence  of  lemon,  half  a  drachm  of  bicarbo- 
nate of  potash,  and  water  to  fill  the  bottle  ;  then 
drop  in  thirty-five  grains  of  citric  or  tartaric  acid, 
and  cork  immediately.  Two  scruples  of  sesquicar- 
bonate  of  soda,  two  drachms  of  sugar,  four  drops  of 
the  essence  of  lemon,  and  half  a  pint  of  water  ; 
lastly,  a  drachm  of  tartaric  acid.  Care  must  be 
taken  to  avoid  accidents  from  the  bursting  of  these 
bottles.  They  should  be  kept  in  a  cool  place. 

Milk  Lemonade. — Dissolve  one  and  a  half  pounds 
of  refined  sugar  in  a  quart  of  boiling  water,  add  a 
quarter  of  a  pint  of  lemon  juice,  and  the  same  of 
sherry  ;  and,  lastly,  two  thirds  of  a  pint  of  cold 
milk.  Stir  together,  and  strain.  Grate  nutmeg 
over  the  surface. 

Dry  Lemonade,  or  Acidulous  Lemonade  Powder. — 
Citric  acid,  three  quarters  of  an  ounce ;  essence  of 


<i58  SODA   AND    MINERAL    WATERS. 

lemon,  thirty  drops  ;    refined  sugar,   eight    ounces, 
The  sugar  should  be  saturated  with  the  essence. 

Effervescing  Lemonade  Powders. — Bicarbonate  of 
soda,  three  and  a  half  ounces  ;  refined  sugar,  four- 
teen ounces  ;  essence  of  lemon,  sixty  drops.  Some- 
times twelve  or  more  grains  of  the  powdered  yellow 
rind  of  the  lemon  peel  are  added  to  color  with. 
Mix,  and  divide  into  sixty  powders,  or  one  hundred 
and  forty  grains  in  each  blue  paper.  In  the  white 
papers  put  thirty  grains  of  citric  acid,  or  the  mixed 
alkaline  powder  ;  and  the  acid  may  be  put  into  sepa- 
rate bottles  furnished  with  measure?  holding  the 
proper  quantity  each. 

Effervescing  Lemonade  Powders  in  one  bottle. — The 
powders  must  all  be  separately  and  carefully  dried 
at  a  moderate  temperature  before  mixing  ;  and  when 
mixed,  be  carefully  secured  from  the  air. 

1.  Bicarbonate  of  soda,  one  ounce  ;  refined  sugar, 
three  and  a  half  ounces  ;  tartaric  acid,  one  and  a 
quarter   ounces  ;    essence  of    lemon,  thirty   drops. 
Mix,  and  put  into  well  corked  bottles. 

2.  Mix  three  and  a  half  ounces  of  bicarbonate  of 
soda,  fourteen  ounces  of  refined  sugar,  sixty  drops 
of  the  essence  of  lemon,  and  four  ounces  of  tartaric 
acid. 

3.  Sesquicarbonate  of  soda  eight  ounces  .  tartaric 


MEAD.  259 

acid,  eight  ounces  ;  refined  sugar,  two  pounds  ;  es- 
sence of  lemon,  one  hundred  drops.     Mix. 

Orangeade  or  Sherbet. — Juice  of  four  oranges,  thin 
peel  of  one  orange,  four  ounces  of  lump  sugar,  three 
pints  of  boiling  water.  Mix. 

2.  Juice  and  peel  of  one  large  orange,  citric  acid, 
half  a  drachm  ;  sugar,  three  ounces  ;  boiling  water, 
one  quart. 

Aerated  Sherbet  Powders  in  one  bottle. — Double  re- 
fined sugar,  one  pound ;  powdered  orange  peel, 
iwelve  grains  ;  bicarbonate  of  soda,  three  and  a  half 
Dunces ;  essence  of  cedrat,  twelve  drops ;  oil  of 
orange  peel,  sixty  drops  ;  tartaric  acid,  four  ounces, 
The  powders  must  be  carefully  dried,  mixed  quickly, 
and  afterwards  kept  dry  arid  securely  corked.  A 
measure  holding  near  three  drachms  of  the  powder 
ihould  accompany  each  bottle. 

Soda  Powders. — Thirty  or  thirty- two  grains  of  bi- 
carbonate of  soda  in  each  blue  paper,  and  twenty- 
five  grains  of  tartaric  acid  in  each  white  paper. 

MEAD. 

Boil  three  and  a  half  gallons  of  honey  for  a 
moment,  and  add  it,  together  with  five  gallons  of 
boiling  water,  to  twenty  gallons  of  cold  water  ;  then 


260  SODA    AND    MINERAL    WATERS. 

add  a "  pint  of  good  yeast,  half  an  ounce  of  oil  of 
nutmeg,  a  tea-spoonful  of  oil  of  lemon,  ten  drops  of 
oil  of  wintergreen.     Rub  each  one  of  these  oils  uj* 
well  in  separate  parcels  of  sugar.     The  quantity  of 
each  parcel  should  be  about  two  ounces,  and  add  the 
whole.     To  check  the  fermentation,  add  three  gal- 
lons  of   neutral   spirits   or   four   gallons  of  proof 
whiskey. 

It  is  not  necessary  for  the  operator  to  always  keep 
the  quantity  of  honey  mentioned  in  the  text  in  view. 
Any  quantity  of  honey  will  commence  fermentation 
by  the  assistance  of  yeast. 

Mead,  as  found  in  the  shops,  consists  of  a  tumbler 
filled  two  thirds  full  of  water,  sweetened  pleasantly 
with  honey,  and  then  filled  with  plain  soda  water 
from  the  fountain. 

The  length  of  time  necessary  for  the  fermentation, 
of  the  mead,  in  the  above  recipe,  will  be  from  twelve 
to  thirty-six  hours.  This  must  be  regulated  by  the 
palate. 

CHEAP   PORTER   AND   ALE. 

Porter  for  bottling. — Boil  a  peck  of  wheat  bran 
for  one  hour,  together  with  one  pound  of  hops,  in 
twelve  gallons  of  water,  and  while  warm  strain 
through  flannel,  to  separate  the  bran  from  the  li- 
quor. Then  stir  in  one  gallon  of  molasses,  one  fourth 


PORTER  FOR   BOTTLING.  261 

of  a  pint  of  burnt  sugar,  one  and  a  half  pints  of 
yeast,  and  one  ounce  of  powdered  aloes.  Set  the 
vessel  aside  in  a  warm  place  to  ferment.  This  will 
be  known  by  the  froth  that  arises  to  the  surface  of 
the  liquor.  This  should  be  skimmed  off  when  the 
froth  ceases  to  rise  to  the  surface.  It  should  be 
bottled. 

If  this  is  for  immediate  use,  say  within  six  weeks, 
add  a  lump  of  sugar,  and  a  tea-spoonful  of  yeast  to 
every  bottle  before  filling. 

2.  Boil  four  quarts  of   wheat  bran,  four  ounces 
of  grains  of  paradise  bruised  or  mashed,  and  one 
ounce  of  calamus,  two  ounces  of  quassia  rasped,  in 
twelve  gallQns  of  water  for  thirty  minutes  ;  when 
near  cold,  add  three  quarts  of  molasses,  a   quart 
of  yeast,  and  half  a  pint  of  burnt  sugar  coloring. 
Ferment  as  above  ;  then  strain  through  flannel,  and 
add  two  gallons  of  whiskey  ;  and  to  each  bottle, 
before  filling,  add  a  lump  of  sugar  of  the  size  of  a 
nutmeg,  and  a  tea-spoonful  of  yeast. 

3.  Boil   three  quarts  of  wheat  bran,  one  and  a 
half  pounds  of  hops,  eight  ounces  of  bruised  ginger, 
in  twelve  gallons  of  water  for  one  hour  ;  then  strain 
through  flannel ;    and  while  warm,  add  two  gallons 
of   molasses,  one   quart  of  yeast,   half    a   pint  of 
brandy   coloring,  and  half   a  gallon  of  tincture  of 
grains  of  paradise,  which  will  be  formed  by  digest 


262  SODA   AND   MINERAL   WATERS. 

ing  eight  ounces  of  the  grains  in  half  a  gallon  of 
whiskey.  The  grains  should  be  either  ground  oi 
mashed. 

Pineapple  Ak. — Four  pounds  of  brown  sugar, 
one  pound  of  hops,  and  two  ounces  of  quassia,  and 
twelve  gallons  of  water.  Boil  for  three  quarters 
of  an  hour  ;  then  add  one  gallon  of  molasses,  one 
pint  of  yeast,  and  continue  the  fermentation  until 
the  froth  ceases  to  rise  to  the  surface  ;  then  add 
tincture  of  grains  of  paradise,  half  a  gallon,  and 
strain  through  flannel  ;  then  add  three  ounces  of 
butyric  ether,  and  bottle  immediately. 

2.  Boil  two  pounds  of  wheaten  flour  well  worked 
into  a  paste,  with  ten  pounds  of  brown  sugar,  and 
one  pound  of  hops  ;  six  ounces  of  ground  cinnamon, 
three  ounces  of  bruised  ginger,  six  ounces  of  grains 
of  paradise  ground,  two  ounces  of  quassia,  in  twelve 
gallons  of  water  for  forty  minutes  ;  when  near 
cold,  add  one  and  a  half  pints  of  yeast.  Ferment 
until  it  quits  frothing,  then  strain  through  flannel  j 
add  eight  ounces  of  ether,  and  then  bottle. 

It  may  be  necessary  to  state  for  the  benefit  of  the 
uninitiated  reader  when  and  how  this  kind  of  porter 
and  ale  is  disposed  of  to  form  a  remunerative 
investment. 

This  consists  in  bottling  and  labelling  tms  Fluid 


BEER   AND    ALB.  263 

witn  neatness.  The  labels  should  be  obtained  from 
the  lithographers,  and  should  be  executed  in  the 
highest  style  of  the  art.  The  same  articles  are  sold 
under  the  names  of  London  porter  ;  and  the  ale  re- 
ceives all  the  names  of  the  diiferent  varieties  of  that 
article,  that  have  acquired  any  celebrity  in  commerce, 
such  as  Scotch  ale,  India  pale  ale,  pineapple  ale,  &c., 
&c.  The  bottles  are  packed  in  barrels  or  boxes,  and 
are  disposed  of  at  auction.  This  ale  is  usually 
manufactured  at  cost  varying  from  four  to  eight  cent* 
per  gallon. 

It  is  not  an  unusual  occurrence  to  meet  with  in 
commerce,  porter  (or  so  called),  that  has  been  made 
from  the  fermentation  of  molasses,  yeast,  and  water. 
This,  after  becoming  sufficiently  acidulated  from  fer- 
mentation, has  the  further  progress  of  the  fermenta- 
tion checked  by  the  addition  of  alcohol,  and  a  small 
portion  of  ground  mustard  seed.  It  is  then  strength- 
ened with  aloes,  pellitory,  pepper,  quassia,  catechu, 
and  burnt  sugar,  and  has  a  rough,  bitter,  acidulous, 
taste,  and  leaves  a  disagreeable  after  taste  in  the 
mouth. 


Flour  of  Corianders,  for  Beer  and  Me. — Coriandei 
seed,  three  pounds  ;  quassia,  two  pounds  ;  aloes,  one 
pound.  Allow  these  articles,  after  being  powdered, 


2G4  SODA    AND    MINERAL    WATERS. 

to  digest  for  five  days  in  six  gallons  of  whiskey. 
This  is  added  to  suit  taste. 

The  following  articles  are  for  giving  strength  and 
body  to  beer  and  ale  : 

1st.  Quassia,  two  pounds  ;  gentian,  bruised,  two 
pounds  ;  aloes,  one  pound  ;  water,  ten  gallons,  and 
boil  to  five  gallons  ;  then  add  copperas,  one  pound, 
and  boil  to  four  gallons.  This  is  added  to  suit 
taste. 

2nd.  Quassia,  rasped,  two  pounds  ;  liquorice  root, 
two  Ibs.  ;  sulphate  of  iron,  one  pound  ; .  boil  for  two 
hours,  in  six  gallons  of  water,  or  until  reduced  to 
four  gallons.  The  quantity  of  this  fluid  necessary 
for  imparting  a  false  strength  to  beer,  must  be  regu- 
lated by  the  palate. 

The  following  recipe  is  the  least  harmless  of  the 
whole  in  the  list : 

3rd.  Grains  of  paradise,  ground,  one  pound  ; 
quassia,  two  pounds ;  bruised  ginger,  six  ounces  ; 
coriander  seed,  two  pounds  ;  calamus,  bruised,  six 
ounces ;  aloes,  one  pound.  Boil  the  mass  in  ten 
gallons  of  water,  until  reduced  to  seven  gallons  ; 
then  strain.  This  should  be  infused  in  the  water  a 
few  days,  before  boiling. 


XV. 

THE  PROCESS 

OF    THE 

MANUFACTURE   OF  VINEGAR 

IN   TWENTY-FOUR   HOURS,  BY   THE    CONVERSION   OF 
ALCOHOL   INTO   ACETIC    ACID. 


THIS  process  of  manufacturing  acetic  acid,  or  pure 
vinegar,  has  superseded  that  of  all  others,  both  in 
Europe  and  America.  This  is  owing  to  the  many 
advantages  that  it  presents.  Among  the  most 
prominent  may  be  noticed  its  rapid  formation  or 
acetification.  The  rationale  of  the  conversion  of 
whiskey  and  water  into  vinegar  may  be  necessary  to 
explain. 

Liebig  supposes  that  it  takes  place  in  consequence 
of  the  formation  of  a  new  substance,  called  aldehyd, 
into  which  the  alcohol  is  changed  by  the  loss  of  a 
part  of  its  hydrogen.  The  alcohol,  consisting  of  four 
equals  of  carbon,  six  of  hydrogen,  and  two  of  oxygen, 
loses  two  equals  of  hydrogen  through  the  influence 


266  MANUFACTURE    OF    VINEGAR. 


of  the  atmosphere,  and  becomes  aldehyd,  composed 
of  four  equals  of  carbon,  four  of  hydrogen,  and  two 
of  oxygen.  This,  by  the  absorption  of  two  equals 
of  oxygen,  becomes  four  equals  of  carbon,  four  of 
hydrogen,  and  four  of  oxygen,  that  is,  hydrated 
acetic  acid.  Thus  the  conversion  of  alcohol  into 
acetic  acid,  consists  in,  first,  the  removal  of  two  equals 
of  hydrogen,  and  afterwards  the  addition  of  two 
equals  of  oxygen.  Aldehyd  is  a  colorless,  very  in- 
flammable, ethereal  liquid,  having  a  pungent  taste 
and  smell.  Its  density  is  0*79.  It  absorbs  oxygen 
with  avidity,  and  is  thus  converted  into  acetic  acid, 
as  just  described.  Its  name  alludes  to  its  relations 
to  alcohol — ALCOHOL  dehydrogenated. 

Having  stated  one  of  the  most  important  conside- 
rations in  the^  economy  of  the  manufacture  of  vine- 
gar, viz.  its  rapid  formation,  the  minor  consi dera- 
tions will  be  briefly  noticed.  And  probably  this 
could  not  be  more  effectually  performed  than  by 
contrasting  the  two  processes. 

Take  a  well  ai  ranged  vinegar  manufacturing  esta- 
blishment of  the  old  style,  one  that  is  capable  of  turn- 
ing out  forty  barrels  of  vinegar  daily,  and  from  >even 
to  ten  operators  will  be  necessary  to  conduct  the 
process,  to  say  nothing  of  the  appurtenances,  in  the 
form  of  vats,  tuns,  cisterns,  coolers,  heaters,  hydro* 
lueters,  thermometers,  kettles,  boilers,  furnaces,  &c., 


MANUFACTURE   OF   VINEGAR.  26* 

&c.,  and  to  fully  comprehend  the  amount  of  space 
(house  room),  requisite  for  these  fixtures,  to  manufac- 
ture forty  barrels  of  vinegar  daily,  it  will  be  necessa- 
ry to  remind  the  reader  that  the  vinegar  that  was  sent 
into  the  market  to-day,  has  been  undergoing  the  pro- 
cess of  manufacture,  or  of  acetification,  for  several 
months. 

By  the  proposed  method,  forty  barrels  of  vinegar 
can  be  manufactured  daily,  requiring  only  two  opera- 
tives and  two  large  generators,  or  a  series  of  small 
ones.  The  quantity  of  vinegar  manufactured  will  be 
proportioned  to  the  capacity  of  the  generators.  The 
generator  that  acetifies  ten  thousand  gallons  daily,  is 
governed  by  and  acts  upon  the  same  principle  as  the 
generator  of  the  capacit}r  of  ten  gallons, 

Unlike  the  old  process,  the  new  is-  unaffected  by 
external  influences  or  chemical  changes.  Neither  13 
its  management  invested  in  a  chemical  knowledge : 
the  generators  being  once  charged,  the  labor  for  the 
operatives  becomes  entirely  mechanical. 

Persons  desirous  of  engaging  in  this  business,  and 
from  a  want  of  confidence  in  their  abilities,  and  fear- 
ful that  the  directions  here  prescribed  may  be  defi- 
cient in  all  of  the  details  of  the  process — details  that 
ore  necessary  to  success — that  it  would  prevent  them 
from  engaging  in  the  business  ;  and  in  view  of  this 
the  whole  plan  can  be  tested  at  a  trifling  cost,  on  a 


268  MANUFACTURE   OF   VINEGAK. 

small  scale,  by  the  use  of  a  keg,  arranged  on  the 
same  principle  that  the  generators  are.  This  experi- 
ment will  be  required,  as  proof  of  favorable  results, 
which  will  inspire  confidence  in  the  investment. 

DIRECTIONS   FOR   PACKING   VINEGAR   GENERATORS. 

This  comprehends  the  preparation  of  the  vessels 
for  the  production  of  vinegar. 

Any  vessel  in  the  form  of  a  barrel  or  cistern  will 
answer  for  a  generator.  Thus  tubs,  kegs,  whiskey  or 
wine  barrels,  can  be  rendered  available  for  this  pur- 
pose. The  operator  will  recollect  that  the  more  ex- 
tended the  surface  is  for  the  action  of  the  fluid,  the 
greater  the  benefit. 

We  will  suppose  the  vessel  to  be  packed  is  a  wine 
pipe,  of  the  capacity  of  one- hundred  and  twenty 
gallons.  It  should  be  provided  with  a  false  bottom, 
composed  of  any  kind  of  wood  that  will  not  yield  a 
taste  to  the  vinegar.  This  bottom  should  be  secured 
about  fifteen  inches  above  the  main  bottom.  The 
space  thus  formed  is  merely  a  reservoir  for  the  vin- 
egar, and  its  size  should  be  controlled  by  the  dis- 
charging capacities  of  the  faucet,  or  stop  cock. 

This  false  bottom  should  be  pierced  with  quarter- 
inch  auger  holes,  allowing  one  hole  to  each  square 
inch  of  the  heading.  The  stop  cock  or  faucet  should 
be  inserted  about  one  inch  above  the  main  bottom  ; 


1'ACiaNG  VINEGAR   GENERATORS.  269 

the  false  bottom  is  then  to  be  covered  with  one  layer 
of  gunny  bagging.  This  is  to  prevent  any  particles 
from  filtering  through  the  false  bottom.  About  twelve 
inches  above  the  false  bottom,  bore  a  one  inch  hole 
in  every  stave,  following  a  horizontal  line,  that  is, 
following  the  direction  of  one  of  the  hoops  round 
the  barrel.  In  large  generators,  these  holes  should 
be  four  feet  apart,  lengthwise  of  the  cistern.  Thus  a 
generator  twenty  feet  high,  would  require  five  cir- 
cles of  these  holes,  each  circle  being  four  feet  apart. 
It  has  just  been  stated  that  one  hole  should  be  in- 
serted in  every  stave.  This  is  not  imperatively 
necessary  ;  the  holes  are  usually  from  four  to  eight 
inches  apart. 

The  success  of  the  whole  process  depends  entirely 
upon  the  free  circulation  of  the  air  throughout  the 
generator.  These  holes  allow  a  free  passage  for  the 
air,  which  passes  off  at  the  top,  in  this  manner  : 
from  four  to  eight  canes  of  one  or  two  inches  in  dia- 
meter, and  from  twelve  to  twenty  inches  in  length  : 
the  joints  should  be  removed  from  the  inside,  thus 
forming  hollow  tubes.  These  canes  are  intended  to 
establish  a  current  of  air  from  the  holes  on  the  side, 
to  these  canes  at  the  top  of  the  generator.  The 
caries  project  one  inch  above  the  false  head,  while 
the  other  extremity  penetrates  the  contents  of  the 
generator. 


2.0  MANUFACTURE    OF   VINEGAR. 

Glass  tubes  are  employed,  instead  of  the  canes  just 
alluded  to,  but  they  are  rarely  found,  and  the  cane 
ones  will  answer  every  purpose. 

The  next  process  consists  in  packing  or  chargina 
the  generators  ;  and  this  consists  in  simply  filling 
the  generator  to  within  four  or  six  inches  of  the  top, 
with  beech  chips  and  shavings.  These  two  articles 
are  to  be  of  no  peculiar  shape  ;  as  they  fall  from  the 
axe  and  plane,  under  ordinary  circumstances,  are  the 
kind  that  are  made  use  of.  The  chips  and  shavings 
should  not  be  packed  too  solid  or  densely,  as  this 
would  prevent  the  free  circulation  of  the  air  ;  neither 
should  the  chips  be  packed  too  solid,  in  the  vicinity 
of  the  holes  in  the  sides  of  the  generator. 

The  generator  being  filled  as  described,  a  head  is 
to  be  fitted,  and  is  to  rest  on  the  chips.  This  head 
is  to  be  made  in  the  same  manner  as  the  false  bottom, 
viz.  in  having  one  hole  to  every  square  inch  of  the 
head.  Each  one  of  these  holes  is  to  have  a  piece 
of  packthread,  two  or  three  inches  in  length,  unra- 
velled at  one  end,  and  with  a  knot  tied  on  the  other 
ci  d.  This  knot  prevents  the  packthread  from  slip- 
ping, or  being  forced  through  the  holes,  and  the 
other  end  being  unravelled,  assists  in  a  degree  iu 
minutely  separating  the  particles  that  form  the  liquid 
that  is  to  be  acetified.  The  liquid  by  falling  on  thia 
head  spreads  uniformly  throughout  the  rna^s  of  chips. 


PACKING   VINEGAR   GENERATORS. 

The  next  step  in  the  process  consists  in  acetifying 
the  chips,  &c.  This  consists  in  passing  pure  vinegar 
through  the  generator,  until  every  chip  and  shaving 
is  perfectly  saturated  with  vinegar.  This  object  will 
be  fully  obtained  by  pouring  and  repouring  the  vine* 
gar  as  fast  as  it  runs  through,  some  eight  or  ten 
times. 

It  is  highly  essential  that  the  vinegar  used  in  ace- 
tifying the  chips,  should  be  pure,  or  free,  at  least, 
from  the  mineral  acids.  The  most  common  adultera- 
tion of  sulphuric  acid  can  be  detected  by  saturating 
strips  of  glazed  writing  paper  with  the  vinegar.  If 
when  the  paper  becomes  dry  and  is  of  a  purplish 
color,  it  will  denote  sulphuric  acid.  For  the  detec- 
tion of  the  usual  adulterations  of  vinegar,  look  under 
the  proper  head. 

The  last  step  in  the  process  consists  in  preparing 
the  liquid  that  is  to  be  converted  into  vinegar.  To 
forty  gallons  of  rain  water,  add  twelve  gallons  of 
proof  whiskey,  and  one  and  a  half  pints  of  honey. 
This  mixture  is  allowed  to  fall  from  a  cock  in  the 
barrel  that  contains  it  on  to  the  head  of  the  generator, 
and  by  the  aid  of  the  holes  in  the  head,  this  liquid 
becomes  uniformly  divided  over  and  throughout  the 
chips. 

The  particles  of  fluid  becoming  so  minutely  divided, 
is  the  cause  of  the  rapid  acetification. 


272  MANUFACTURE   OF    VISEGAR. 

Tnis  liquid  escapes  at  the  cock  at  the  bottom  of 
the  generator.  The  liquid  will  have  to  be  passed 
through  the  generator  several  times,  before  the  aceti- 
fication  will  be  complete,  which  will  occupy  from 
twenty-four  to  thirty-six  hours.  After  the  generator 
has  been  in  use  for  a  short  time,  the  use  of  the  honey 
may  be  dispensed  with  in  the  alcoholic  solution. 

It  would  be  difficult  to  explain  why  beech  wood 
chips  are  required  in  the  process.  The  chips  of  oak, 
ash,  <fcc.,  have  been  used,  but  with  indifferent  success. 
Beech  wood  can  be  found  in  the  form  of  "  billets  of 
wood,"  or  plank,  in  every  city  of  the  Union.  They 
need  no  other  preparation  but  being  cut  to  the  ordi- 
nary size  of  common  chips. 

If  the  vinegar  should  pass  from  the  generator  not 
perfectly  clear  or  transparent,  this  will  be  effected  by 
placing  a  bed  of  white  sand  on  the  false  bottom,  to 
the  depth  of  fifteen  inches.  This  sand  will  of  course 
have  to  be  packed  in  before  the  chips  are,  in  the  fol- 
lowing order  :  first,  to  prevent  the  sand  from  falling 
through  the  holes  in  the  false  bottom,  cover  it  with  a 
layer  of  gunny  bagging,  then  lay  on  a  bed  of  sand  to 
the  depth  of  five  inches,  then  cover  this  with  two 
layers  of  gunny  bagging,  and  this  with  five  inches  of 
sand,  and  so  on  until  the  whole  of  the  sand  is  laid  in. 
The  sand  thus  packed,  will  admit  of  a  free  passage 
for  the  vinegar. 


PACKING   VINEGAR    GENERATORS.  273 

Straw  is  frequently  used  in  the  sand,  to  admit  ot 
free  passage  of  the  fluid.  The  decomposition  of  the 
straw  soon  sets  in,  thereby  imparting  an  unpleasant 
taste  to  the  vinegar. 

And  in  some  instances,  shells  are  mixed  with  the 
eand,  which  prevents  it  from  becoming  too  densely 
embedded,  which  better  enables  the  fluid  to  filter 
through  it. 

Persons  preparing  to  engage  in  this  business,  can 
have  a  series  of  generators,  one  arranged  above  the 
other.  A  two  or  three  story  house  will  be  necessary 
for  this.  The  generators  may  be  made  of  120  gallon 
wine  pipes,  one  resting  on  the  other,  and  the  barrels 
on  each  floor  can  be  connected  with  each  other  by 
the  aid  of  pipes  ;  and  after  the  chips  have  become 
thoroughly  saturated  with  vinegar,  the  generators 
will  only  be  required  to  be  fed  with  the  whiskey  or 
alcoholic  solution,  which  will  be  converted  into  vine- 
gar on  its  first  passage  through  the  chips,  though  it 
may  be  necessary  to  pass  the  liquid  through  the 
generator  until  it  does  become  sufficiently  acetified. 

Sulphuric  acid  is  the  most  economical  acid  for 
adulterating  vinegar,  being  from  two  and  a  half  to 
three  and  a  half  cents  per  pound.  The  quantity  of 
this  acid  to  be  added,  will  have  to  be  governed  by 
the  palate.  Sulphuric  acid,  diluted  to  the  strength 
of  common  vinegar,  leaves  in  the  mouth  a  metallic, 


274  MANUFACTURE    OF   VINEGAR. 

salty  ta,f  ,e.  This  taste  is  removed  by  forming  a  weak 
solution  of  sulphuric  acid  and  water,  then  reducing 
it  to  the  strength  of  good  vinegar  by  the  addition  of 
pure  vinegar. 

Analysis  will  prove  that  all  of  the  different  varie- 
ties of  vinegar  offered  at  the  public  auctions,  are 
nothing  more  than  dilute  solutions  of  sulphuric 
acid  ;  the  fine  acetic  odor  and  taste  being  the  result 
of  the  addition  of  a  small  portion  of  acetic  acid  or 
pure  vinegar,  such  as  that  formed  by  the  generators 
just  described. 

The  operator  will  recollect  that  these  "  generators" 
possess  no  decolorizing  properties,  and  hence,  vinegar 
intended  for  white  wine  vinegar,  should  be  made  of 
colorless  whiskey.  That  which  is  made  from  colored 
whiskey,  is  sold  under  the  names  of  crab-apple  vine- 
gar, clarified  cider  vinegar,  malt  vinegar,  &c.,  tfcc. 

Vinegar  containing  excessive  quantities  of  sulphu- 
ric acid,  will  sometimes  leave  a  metallic  taste,  which 
can  be  corrected  by  adding  a  small  quantity  of  the 
infusion  of  grains  of  paradise  and  pellitory.  This 
metallic  taste  just  alluded  to,  is  sometimes  percep- 
tible upon  the  addition  of  minute  quantities  of 
sulphuric  acid,  and  the  taste  is  difficult  of  conceal- 
ment. This  is  an  evidence  of  impuricies  in  the  acid, 
and  accordingly  it  should  be  rejected. 

The  infusions  of  pellitory  and  grains  of  paradise, 


PACKING   VINEGAR   GENERATORS.  275 

are  made  by  adding  four  ounces  of  bruised  pellUory 
and  one  pound  of  the  grains,  ground  to  a  powder,  to 
three  gallons  of  whiskey,  and  infusing  for  four  days 
and  then  strain.  This  is  used  for  giving  a  body  to 
and  for  removing  unpleasant  tastes  from  vinegar. 
The  manner  in  which  this  infusion  should  be  used, 
will  be  left  entirely  to  the  judgment  of  the  palate. 
This  vinegar  may  be  sufficiently  "  sharp,"  and  be  de- 
ficient in  body  ;  or  a  peculiar  taste  may  exist  from 
sulphuric  acid.  These  objections  will  be  removed 
upon  the  addition  of  a  glassful  of  the  infusion  just 
mentioned,  to  every  forty  gallons  of  the  vinegar. 

The  clear,  or  white  wine  vinegar,  should  always  be 
gent  into  market  in  neat  wine  or  brandy  casks,  of  any 
kind ;  each  head  should  be  freshly  plastered  with 
plaster  of  Paris.  This  consists  of  mixing  the  plaster 
of  Paris  with  water  to  the  consistency  of  common, 
mortar,  and  applying  it  to  the  heads  of  the  barrels 
immediately. 

Vinegar  is  colored  v\  ith  the  same  materials  that 
liquors  are.  Colored  vinegar  has  never  acquired 
any  celebrit}',  and  is  not  much  sought  after  by  con- 
sumers. The  operator  will  find  the  mott  remunera- 
tive investment  in  the  manufacture  of  white  wine 
vinegar.  The  generators  having  the  sand  filtering 
attachments,  as  described,  will  be  enabled  to  produce 
an  article  of  a  fine  color.  Instances  often  arise  that 


c* 


276  MANUFACTURE   OF   YIXEGAK. 

the  water  made  use  of,  is  rain  water  that  has  flowed 
from  shingle  roofs,  and  is  of  a  dirty,  yellowish  color. 
Usually,  this  color  disappears  after  being  passed 
through  the  generator  the  second  or  third  time,  but 
when  this  fails  to  remove  the  color,  it  is  usual  to 
cover  the  false  bottom  of  the  generator  to  the  depth 
of  five  inches,  with  rice,  and  then  packing  on  this  the 
usual  quantities  of  sand,  as  before  described.  The 
liquid  that  has  been  filtered  through  rice,  is  beauti- 
fully transparent,  but  when  the  rice  filtration  is  not 
practicable  or  cannot  be  made  available  without 
difficulty,  this  objectionable  color  in  the  vinegar  will 
have  to  be  concealed  by  coloring  it  with  burned 
sugar,  same  as  for  cider  vinegar.  The  novice  will 
recollect  to  add  the  coloring  in  minute  quantities, 
otherwise  the  vinegar  might  become  too  highly 
colored. 

What  has  been  said  about  adulterating  vinegar, 
only  applies  to  the  CHEAP  vinegar.  Pure  vinegar 
can  be  manufactured  by  the  use  of  the  generators,  at 
such  an  astonishing  low  price,  that  adulteration  would 
appear  useless. 

Colored  and  flavored  vinegars  have  but  recently 
appeared  in  commerce.  They  are  usually  made  of 
sulphuric  acid  diluted  with  water,  and  colored  to  suit 
the  fancy.  The  aromatizing  articles  consist  of  the 
oils  of  wintergreen,  lemon,  orange,  almonds,  vanilla, 


PACKINu   VINEGAR    GENERATORS.  277 

ambergris,  oil  of  roses,  <fcc.,  &e.  Perfumed  vinegars 
are  generally  colored,  and  are  usually  found  in  five 
to  ten  gallon  kegs. 

Adulterations  of  Vinegar. — The  principal  foreign 
substances  which  vinegar  is  liable  to  contain  are 
sulphuric  and  sulphurous  acids,  certain  acrid  sub- 
stances, copper  and  lead  derived  from  improper  ves- 
sels used  in  its  manufacture  ;  muriatic  and  nitric 
acids  are  but  rarely  present.  Chloride  of  calcium 
will  detect  free  sulphuric  acid  when  boiled  with  the 
vinegar,  without  causing  the  least  precipitate  with 
the  minute  quantity  of  sulphates  always  present  in 
the  liquid.  Chloride  of  barium  is  not  a  suitable 
test  here,  as  it  will  cause  a  precipitate  with  these 
sulphates,  when  no  free  sulphuric  acid  is  present. 
Sulphurous  acids  may  be  detected  and  estimated  by 
first  precipitating  the  sulphates  and  free  sulphuric 
acid,  by  baryta  water,  next  acting  on  the  vinegar 
with  arsenic  acid,  which  converts  sulphurous  acid 
into  sulphuric  acid  ;  and,  finally,  precipitating  the 
newly-formed  sulphuric  acid  by  chloride  of  barium 
from  the  sulphuric  acid  in  the  last  precipitate.  Its 
equivalent  of  sulphurous  acid  is  easily  calculated. 
Muriatic  acid  may  be  discovered  by  adding  to  a  dis* 
tilled  portion  of  the  suspected  vinegar  a  solution  of 
nitrate  of  silver  which  will  throw  down  a  curdy 


278  MANUFACTURE   OF    VINEGAR. 

white  precipitate,  if  nitric  acid  be  present — an  im- 
probable impurity.  It  may  be  detected  by  its 
producing  a  yellow  color  when  boiled  with  indigo. 
The  acrid  substances  usually  introduced  into  vinegar 
are  red  pepper,  long  pepper,  Guinea  pepper,  pelli- 
tory,  and  mustard.  These  may  be  detected  by  eva- 
porating the  vinegar  to  an  extract,  which  will  have 
an  acrid,  biting  taste,  if  any  one  of  these  substances 
should  be  present. 

By  far  the  most  dangerous  impurities  in  vinegar 
are  copper  and  lead.  The  former  may  be  detected 
by  a  brownish  precipitate  on  the  addition  of  ferro- 
cyauuret  of  potassium  to  the  concentrated  \inegar. 
The  latter  by  a  blackish  precipitate  with  sulphuret- 
ed  barium,  and  a  yellow  one  with  iodide  of  potas- 
sium. 

Pure  vinegar  is  not  discolored  by  sulphureted 
hydrogen. 

The  essential  ingredients  of  pure  vinegar  are 
acetic  acid  and  water  ;  but,  besides  these,  it  con- 
tains various  other  substances  derived  from  the 
particular  vinous  liquor  from  which  it  may  have  been 
prepared.  Among  these  may  be  mentioned  coloring 
matter,  gum,  starch,  gluten,  sugar,  a  small  portion  of 
alcohol,  and  frequently  malic  and  tartaric  acids, 
with  a  minute  proportion  of  alkaline  and  earthy 
salts. 


MAKING    WINE   VINEGAR   IN    FRANCE.  279 

rhe  method  pursued  in  making  Wine  Vinegar  in 
I  mce,  where  it  is  manufactured  in  the  greatest 
pc  fection,  is  as  follows  :  Casks  are  employed  of 
about  the  capacity  of  eighty-eight  wine  gallons  ; 
those  being  preferred  which  have  been  used  for  a 
simil.'jtr  purpose.  They  are  placed  upright  in  three 
rows,  one  above  the  other  ;  each  cask  having  an. 
opening  at  the  top  of  about  two  inches  in  diameter. 
In  summer,  no  artificial  heat  is  required  ;  but  the 
wine  intended  to  be  converted  into  vinegar  is  kept 
in  separate  casks  containing  beech  shavings,  on  which 
the  lees  (\re  deposited.  Twenty-two  ga.llons  of  good 
vinegar,  boiling  hot,  are  first  introduced  into  each 
vinegar  cask,  and  at  the  end  of  eight  days  about 
two  gallons  of  the  wine,  drawn  off  clear,  are  added  ; 
and  the  same  quantity  is  added  every  eight  days  un- 
til the  casks  are  full.  After  this  the  vinegar  takes 
about  fifteen  days  to  form.  At  the  end  of  that  time 
only  half  tKo  contents  of  each  cask  is  drawn  off ; 
and  it  is  filled  Tip  again  by  the  addition  of  two  gal- 
lons of  wine  every  eight  days  as  at  first.  In  some 
cases,  however,  the  quantity  of  wine  added,  and  the 
intervals  between  the  successive  additions,  are  greater 
or  less  than  those  here  indicated.  The  variations 
in  this  respect  depending  upon  the  progress  of  the 
fermentation  to  determine  this  point,  the  operator 
plunges  a  stave  into  the  cask,  and  upon  withdrawing 


280  MANUFACTURE   OF   VINEGAR. 

if  they  find  it  covered  with  froth,  they  judge  that 
the  fermentation  is  going  on  properly,  and  accord- 
ingly add  more  wine. 

When  the  infusion  of  malt  is  employed  in  the 
manufacture  of  vinegar,  the  process  is  as  follows  : 
The  infusion  of  malt,  when  properly  cooled,  is  put 
into  large  fermenting  tuns,  and  by  the  addition  of 
yeast  the  liquid  is  fermented  for  four  or  five  days. 
It  is  then  distributed  into  smaller  vessels,  and  placed 
in  a  room  heated  by  means  of  a  stove,  and  kept 
there  for  about  forty  days,  or  until  the  mass  has 
soured.  It  is  then  transferred  to  common  barrels, 
which  are  placed  in  the  open  air,  the  bung-holes 
being  covered  with  a  tile  to  keep  out  the  rain.  In 
this  situation  they  are  allowed  to  remain  for  several 
months,  or  until  vinegar  is  formed. 

The  process  is  then  completed  in  the  following 
manner  :  Large  tuns  are  prepared  with  false  bot- 
toms, on  which  is  put  a  quantity  of  the  refuse  of 
raisins  and  other  fruits,  technically  called  rape. 
These  tuns  are  worked  in  pairs,  one  being  filled  with 
the  vinegar  from  the  barrels,  and  the  other  tun  only 
three  fourths  filled.  In  the  latter,  the  fermentation 
takes  place  more  rapidly,  and  the  process  is' ren- 
dered more  active,  alternately,  in  one  or  the  other 
tun,  by  filling  up  each  daily  from  the  other  until  tho 
process  is  completed. 


TO   DISTINGUISH   WHITE   WINE,    &C.  2F1 

Vinegar  is  often  made  from  cider.  The  cider  is 
placed  in  barrels  with  their  bung-holes  open.  These 
barrels  are  exposed  during  the  summer  to  the  heat 
of  the  sun.  The  acetification  is  completed  in  the 
course  of  about  TWO  YEARS.  The  progress  of  the 
fermentation  must  be  watched,  and  as  soon  as  per- 
fectly formed  it  should  be  drawn  off  into  clean 
barrels. 

Without  this  precaution  the  acetous  fermen- 
tation would  pass  into  the  putrefactive,  and  the 
whole  of  t^e  vinegar  would  be  spoiled. 

Malt  Vinegar  has  a  yellowish-red  color.  The 
strongest  kind,  called  "  Proof  Vinegar,"  contains 
from  four  to  five  per  cent,  of  acetic  acid  :  that  of 
British  manufacture  usually  contains  sulphuric  acid. 
The  law  allows  the  addition  of  the  one  thousandth 
part  of  this  acid. 

Wine  Vinegar  is  nearly  one  sixth  stronger  than 
pure  malt  vinegar.  It  is  of  two  sorts,  the  white 
and  the  red,  according  as  it  is  prepared  from  white 
or  red  wine. 

TO     DISTINGUISH  WHITE    WLNE    FROM    MALT  YINEGATU 

* 

Add  one  ounce  of  water  of  ammonia  to  the 


MANUFACTURE    OF    VINEGAR. 

quantity  of  the  vinegar,  which,  if  it  is  white  wine, 
will  produce  a  purplish  muddiness,  arid  a  purplish 
precipitate  ;  and  malt  vinegar  produces  either  no 
effect,  or  a  dirty  brownish  precipitate. 


XVI. 
BITTERS. 


STOUGHTON'S,   BORER'S,   BERLIN,   GOULEY'S,  AND 

BRANDY. 

Stoughtonjs  Bitters. — Water,  six  gallons  ;  whiskey, 
two  gallons  ;  gentian-root,  three  pounds  ;  Virginia 
snakeroot,  one  pound  ;  orange  peel,  two  pounds  ; 
calamus-root,  eight  ounces  ;  Guinea  pepper,  twelve 
ounces.  Infuse  the  whole  of  the  ingredients  in  the 
two  gallons  of  whiskey  for  eight  days.  All  solid 
substances,  viz.  roots,  plants,  &c.,  &c.,  should  be  well 
bruised  or  mashed  before  adding  to  the  spirit.  Color 
the  above  bitters  with  eight  ounces  of  bruised  alka- 
net-root. 

After  the  mass  has  digested  for  eight  days, 
strain  through  a  filtering  or  muslin  bag. 

Baker's  Bitters. — Whiskey,  one  gallon  ;  water,  six 
gallons  ;  rasped  quassia,  three  ounces  ;  powdered 


284  BITTERS. 

catechu,  three  ounces  ;  calamus,  three  ounces  ;  car- 
damom, two  ounces.  Macerate  the  above  in  the 
whiskey  for  one  week,  and  strain.  Forty  ounces  of 
tincture  of  cochineal,  and  fivo  ounces  of  burnt  sugar 
for  coloring. 

Berlin  Bitters. — Whiskey,  one  gallon ;  water, 
seven  gallons  ;  Guinea  pepper,  twelve  ounces  ;  cate- 
chu, two  ounces  ;  gentian,  two  pounds  ;  calamus, 
eight  ounces.  Digest  for  six  days,  and  strain. 
Color  with  three  ounces  of  burnt  sugar,  and  four 
ounces  of  tincture  of  cochineal. 

Gouley's  Bitters. — Whiskey,  one  gallon  ;  water, 
six  gallons  ;  Guinea  pepper,  one  pound  ;  orange 
peel,  two  pounds  ;  rasped  quassia,  eight  ounces ; 
gentian,  one  pound  ;  calamus,  eight  ounces.  Digest 
the  solids  in  the  whiskey  for  eight  or  ten  days, 
and  then  strain.  Color  with  tincture  of  sanders 
wood,  five  ounces  ;  and  burnt  sugar  coloring,  foui 
ounces. 

Chandler's  Aromatic  Bitters. — Whiskey,  two  gal- 
lons ;  water,  six  gallons  ;  take  of  bruised  ginger 
one  pound ;  calamus,  eight  ounces ;  cloves,  six 
ounces  ;  cinnamon,  five  ounces  ;  nutmegs,  six  ounces  ; 
grains  of  paradise,  twelve  ounces  ;  cardamom,  six 


HOWARD'S  SPICED   BITTERS.  285 

ounces  ;  then  dissolve  in  one  pint  of  alcohol  the  fol- 
lowing :  oil  of  cloves,  twenty  drops  ;  oil  of  cinna- 
mon, twenty  drops  ;  oil  of  nutmegs,  one  drachm  j  oil 
of  bergamot,  one  drachm  ;  oil  of  orange,  one  drachm  : 
then  add  to  infuse  with  the  mass  half  an  ounce  of 
cochineal,  digest  the  whole  for  one  week,  and  then 
strain.  The  essential  oils  should  not  be  added  until 
the  liquid  is  strained. 

Brandy  Bitters. — Spirit,  one  gallon  ;  bruised  gen- 
tian, eight  ounces  ;  orange  peel,  five  ounces  ;  carda- 
mom, three  ounces  ;  cassia,  one  ounce  ;  cochineal,  a 
quarter  of  an  ounce  ;  digest  for  one  week,  and  strain  ; 
and  then  digest  the  dregs  with  four  pints  of  water 
for  four  days,  and  then  mix  the  two  tinctures  to- 
gether. 

Howards  Spiced  Bitters. — Whiskey,  one  gallon  ; 
nutmegs,  three  ounces  ;  cloves,  five  ounces  ;  calamus, 
two  ounces  ;  bruise  and  digest  for  six  days,  and 
strain  ;  then  add  sulphuric  acid,  half  an  ounce  ;  and 
oil  of  cloves,  thirty  drops  ;  oil  of  lemon,  one  drachm  ; 
the  oils  to  be  dissoh  ed  in  two  ounces  of  alcohol. 
Color  with  four  ounces  of  burnt  sugar,  and  one 
ounce  of  tincture  of  cochineal. 

Stomach  Bitters. — Proof  whiskey,  five  pints ;  sen- 


286  BITTERS. 

na,  five  ounces  ;  guaiacum,  red  sanders,  dried  elecam- 
pane root,  seed  of  aniseed,  coriander,  and  caraway, 
and  root  of  liquorice,  of  each  two  ounces  and  a  half ; 
raisins,  eight  ounces  ;  digest  in  the  spirit  for  eight 
days,  and  strain  off  the  liquid  for  use  ;  half  a  wine- 
glassful  taken  one  hour  before  each  meal.  These 
bitters  correct  a  tendency  to  constipation,  and  im- 
prove the  digestion,  and  increase  the  appetite. 

The  preceding  formulas  will  serve  to  furnish  the 
practical  information  necessary  for  the  manufacture 
of  the  various  popular  bitters  of  the  day  for  com- 
merce. To  render  this  class  of  liquids  profitable  to 
the  manufacturer,  the  ingredients  made  use  of  should 
be  few  and  simple,  and  of  an  insignificant  value. 

The  value  of  the  spirit  used  is  often  of  the  most 
important  consideration  in  the  manufacture  of  bit- 
ters on  a  large  scale.  The  object  of  the  spirit  is  to 
extract  the  bitter  principles  from  the  ingredients, 
and  to  prevent  fermentation  and  putrefaction,  which 
must  necessarily  ensue,  from  the  watery  infusion  of 
the  plants  made  use  of. 

The  fermentation  can  be  prevented  by  using  the 
alkalized  water,  which  is  formed  by  the  addition  of 
two  ounces  of  carbonate  of  soda  to  each  gallon  of 
water,  or  one  and  a  half  ounces  of  sulphuric  acid  to 
every  ten  gallons  ;  and  in  some  instances  from  six 
to  twelve  per  cent,  of  spirit  is  added  with  the  above 


MAKING   BITTERS,   ETC.  287 

quantity  of  sulphuric  acid.  When  an  excessive  quan- 
tity of  water  is  used  in  the  formation  of  bitters, 
ground  mustard  is  largely  used,  owing  to  its  anti- 
fermenting  qualities  ;  three  ounces  per  gallon  is  the 
quantity  usually  made  use  of. 

The  manner  in  which  these  fluids  are  put  up  con- 
trols their  commercial  success.  Neat  bottles,  labels 
of  artistic  patterns,  and  a  perfectly  transparent  li- 
quid, are  the  requisites  for  success  ;  and  of  these, 
the  two  first  can  be  obtained  by  the  skill  and  inge- 
nuity of  the  glass-ware  manufacturer  and  lithogra 
pher,  and  the  latter  by  filtration  through  sand.  For 
this,  SQQ  Directions  for  Making  an  Economical  Sand 
Filter. 

The  directions  for  filtering  are  simple.  Pour  the 
fluid  into  the  filter,  and  if  it  does  not  pass  off  clear, 
increase  the  depth  of  the  sand  several  inches,  and 
continue  the  filtration. 


FOR  MAKING  FROM  ONE  TO  TWO  GALLONS  OF  BITTERS, 
FROM  THE  MOST  APPROVED  FORMULAS  IN  USE. 

The  article  of  spirit  contemplated  in  denominat- 
ing proof  spirit,  is  the  whiskey  usually  found  in 
commerce.  Some  formulas  prescribe  French  brandy. 
It  must  be  obvious  that,  aside  from  the  alcoholic  sti- 
mulus of  the  brandy,  that  its  weak,  and  almost  inert 


288  BITTERS. 

medicinal  properties,  would  necessarily  become  lost 
in  the  combination  with  the  powerful  aromatics,  and 
hence  the  use  of  the  brandy  would  only  entail  an  un- 
necessary expenditure. 


Stoughton  Bitters,  for  Making  One  Gallon.  — 
tian,  three  ounces  ;  Virginia  snakeroot,  two  ounces  : 
dried  orange  peel,  two  ounces  ;  calamus  root,  half  an 
ounce  ;  cochineal,  one  drachm  ;  cardamom  seed,  two 
drachms  ;  whiskey,  two  pints  ;  bruise  or  mash  the 
ingredients,  and  digest  in  the  spirit  for  five  days,  and 
strain  ;  then  add  six  pints  of  water,  and  bottle  for 
use. 

Boker  Bitters,  for  Making  One  Gallon.  —  Rasped 
quassia,  two  ounces  ;  catechu,  half  an  ounce  ;  snake- 
root,  half  an  ounce  ;  calamus,  one  ounce  ;  cardamom 
seed,  half  an  ounce  ;  bruise  and  macerate  for  one 
week  in  two  pints  of  proof  whiskey,  and  strain. 
Color  with  two  ounces  of  burnt  sugar,  and  add  six 
pints  of  water. 

Berlin  Bitters,  for  Making  One  Gallon.  —  Gentian, 
two  ounces  ;  calamus,  one  ounce  ;  cardamom  seed?, 
one  ounce  ;  quassia  rasped,  one  ounce  ;  bruise,  acd 
digest  tho  above  for  five  days,  in  three  pints  of  whis- 
key, then  strain,  and  add  'five  pints  cf  water. 


CHANDLER'S  STOMACH  BITTERS.  289 

Gouley's  Bitters.- — Orange  peel,  three  ounces  ;  cin- 
namon, one  ounce  ;  gentian,  two  ounces  ;  cochineal 
one  drachm  ;  cardamom  seed,  one  ounce  ;  bruise  and 
digest  for  one  week  in  two  pints  of  whiskey,  and 
then  strain  ;  then  add  three  ounces  of  burnt  sugar, 
and  six  pints  of  clear  water. 

Chandler's  Aromatic  Bitters.— Cinnamon,  one  ounce  ; 
cloves,  two  ounces  ;  rhubarb  root,  one  ounce  ;  senna 
leaves,  three  ounces ;  cardamom  seed,  one   ounce  ; 
ginger,  two  ounces  ;  cochineal,  one  drachm  ;  cala* , 
mus,  one  ounce  ;  infuse  the  mass,  after  bruising,  in 
two  pints  of  whiskey  for  five  days,  and  then  strain  ; 
then  add,  dissolved  in  four  ounces  of  alcohol,  five 
drops  of  oil  of  rosemary,  and  ten  drops  oil  of  lemon  *' 
peel.     This  is  a  fine  dyspeptic  bitter. 

Howard's  Spiced  Bitters. — One  gallon. — Nutmegs'; 
three  ounces  •  cloves,  one  ounce  ;  cardamom  seedj 
one  ounce  ;  ginger,  two  ounces  ;  orange-peel,  two 
ounces.  Bruise  and  macerate  in  three  pints  of  spirit 
for  one  week  ;  then  strain  and  color  with  three 
ounces  of  burnt  sugar  coloring  ;  then  add  fifty  drops 
of  sulphuric  acid,  and  five  pints  of  clean  clear  water. 

Chandler's  Stomach  Bitters. — Ginger,  fresh,  two 
ounces  ;  cardamom,  one  ounce  ;  rhubarb  root,  half 

13 


290  BITTERS. 

ounce ;  "Virginia  snakeroot,  two  ounces ;  rasped 
quassia,  one  ounce ;  senna  leaves,  three  ounces ; 
calamus,  one  ounce  ;  English  saffron,  two  drachms. 
Bruise  and  digest  in  clear  or  colorless  whiskey,  two 
quarts,  for .  one  week;  then  strain  and  add  of  the 
oils  of  sassafras  and  of  lemon  each,  twenty  drop?, 
dissolyed  in  half  a  glass  of  alcohol ;  then  add  two 
quarts  of  water. 

These  are  fine  bitters  for  weak  stomachs,  and  have 
effected  many  cures  of  dyspepsia  ;  the  dose  is  the 
same  as  the  aromatic  bitters — one  teaspoonful  before 
each  meal. 


Wilson's  Bitters. — Senna,  five  ounces  ;  guaiacum 
shavings,  three  ounces  ;  red  sanders  wood,  three 
ounces  ;  dried  elecampane  root,  two  ounces  ;  anise 
peed,  two  ounces  ;  coriander,  one  ounce  ;  caraway, 
one  ounce  ;  liquorice  root,  two  ounces.  Bruise  and 
infuse,  for  one  week,  in  one  quart  of  whiskey  ;  then 
strain  and  bottle  for  use. 

Brown's  Horseradish  Bitters. — Fresh  sliced  horse- 
radish, six  ounces  ;  calamus,  one  ounce  ;  ginger,  one 
ounce.  Bruise  and  digest  for  five  days,  in  three 
pints  of  whiskey,  and  then  add  five  pints  of  water 
and  color  to  fancy. 


FRENCH   MEDICATED   GIN    BITTERS.  291 

The  above  bitters  are  prepared  on  a  large  scale 
thus — 

Bruised  or  ground  Guinea  pepper,  one  pound  ; 
ground  mustard,  eight  ounces  ;  bruised  ginger,  two 
pounds.  Digest  the  above  in  two  gallons  of  color- 
less whiskey  for  five  days  and  strain,  and  digest  the 
strained  refuse  in  a  gallon  of  water  for  twenty-four 
hours  and  strain,  and  mix  the  whole  ;  then  add  five 
gallons  of  clear  water.  These  bitters  are  colorless. 
Flavor  with  twenty  drops  wintergreen. 

Gin  Bitters. — Oil  of  cubebs,  three  ounces ;  oil  of 
juniper,  one  ounce  ;  alcohol,  four  ounces  ;  common 
gin,  two  pints.  Dissolve  the  oils  in  the  alcohol,  and 
then  add  the  gin.  These  bitters  are  uncolored,  and 
they  are  known  under  the  name  of  MEDICATED  GIN 
BITTERS.  They  are  used  by  gin  drinkers  in  the  same 
manner  that  other  bitters  are  used,  and  by  persons 
who  netd  the  curative  properties  of  gin. 

The  action  of  these  bitters  is  directed  to  the  uri- 
nary organs. 

The  following  is  extensively  used  in  the  cafes  an 
saloons  of  Paris  : 

French  Medicated  Gin  Bitters.— Qi  powdered  cu- 
bebs, one  ounce  ;  common  gin,  two  pints  ;  oil  of  ju- 
niper, half  an  ounce  ;  oil  of  sassafras,  one  drachm  ; 


292  BITTERS. 

oil  of  peppermint,  ten  drops  ;  nitric  ether,  two 
ounces.  Digest  the  cubebs  in  the  gin  for  four  days, 
and  strain  ;  dissolve  the  oils  in  nitric  ether  for 
twenty  minutes,  and  mix  together  the  gin  and  ether. 
Used  in  the  same  manner  as  other  bitters. 

French  Medicated  Gin  Bitters,  prepared  for  commerce. 
< — Powdered  cubebs,  eight  ounces  ;  oil  of  juniper, 
three  ounces  ;  powdered  pellitory,  two  ounces  ;  oil 
of  peppermint,  two  drachms  ;  alcohol,  two  gallons. 
Digest  for  five  days,  the  cubebs  in  one  gallon  of  the 
alcohol,  along  with  the  pellitory,  and  then  dissolve 
the  essential  oils  in  the  other  gallon  of  alcohol ;  then 
mix  the  two  gallons,  with  five  of  clear,  cleaa  water. 
Usually  these  bitters  are  uncolored. 

In  the  manufacture  of  the  French  nfedicated  bit- 
ters, strong  inducements  are  offered  to  the  enterpris- 
ing manufacturer  ;  for  the  first  who  introduces  them 
must  certainly  reap  a  rich  reward  ;  for  in  commerce, 
medicated  bitters  of  this  particular  class  are  entirely 
unknown.  We  find  any  quantity  of  medicated  bit- 
ters for  the  digestive,  but  none  for  the  generative 
organs.  Why  these  have  been  neglected,  is  some- 
what singular.  Of  the  decided  utility  of  this  class  of 
medicated  bitters,  certainly  none  will  question.  The 
market  has  become  overstocked  with  bitters.  Bit- 
tors  of  every  imaginable  name  and  conceivable  color 


FRENCH   MEDICATED    GIN    BITTERS.  293 

)ld  friends  with  new  names.  Your  bitters  manu- 
facturers possess  no  originality,  unless  it  consists  in 
giving  half  a  dozen  new  names  to  that  time-honored 
recipe  for  Stoughton  bitteta* 


XVM. 

SIRUPS 


IN  the  manufacture  of  syrups,  the  quality  and  quan- 
tity of  the  sugar  employed  are  points  of  importance. 
Refined  sugar  should  always  be  employed,  as  it  often 
saves  the  necessity  of  clarification,  and  makes  a  clear- 
er and  better  flavored  syrup  than  the  impure  kinds. 
In  relation  to  the  quantity  of  sugar,  if  in  too  small 
proportion  fermentation  is  apt  to  occur  ;  if  too  abun- 
dant crystallization  will  ensue.  The  proper  propor- 
tion is  about  two  parts  to  one  of  the  liquid.  A 
somewhat  smaller  quantity  will  answer,  where  an 
acid  such  as  lemon  juice,  <fcc.,  is  used. 

Syrup  is  apt  to  become  scorched,  or  brown,  by  a 
continued  application  of  heat ;  therefore,  syrups 
should  boil  briskly  over  a  lively  fire,  so  as  to  accom- 
plish the  object  as  quickly  as  possible.  It  is  impor- 
tant to  be  able  to  ascertain  positively  when  they  have 
attained  the  due  consistence.  An  operator  skilled 


MANUFACTURE    OP    SYRUPS.  295 

in  their  preparation,  can  judge  with  sufficient  accu- 
racy by  various  signs,  such  as  the  slowness  with 
which  the  parts  of  a  drop  of  syrup  part  or  break  ; 
for  instance,  if  a  stick  is  plunged  in  the  syrup  and 
withdrawn  and  waved  around  in  the  air  a  couple 
of  times,  then,  if  upon  studying  it,  the  particles  of 
syrup  should  hang  in  large,  round,  heavy  tears,  and 
fall  from  the  stick  in  long,  ropy  threads,  this  is  an 
evidence  of  its  having  been  boiled  sufficiently.  A 
pellicle  forming  upon  the  surface  of  the  syrup  wheu 
it  cools,  indicates  that  it  has  been  too  much  boiled. 

The  easiest  method  of  ascertaining  the  proper 
point  of  concentration  is  by  the  use  of  Baume's  hy- 
drometer— called  a  saccharometer.  This  should  stand 
at  30°  in  boiling  syrup  (30J  in  hot  weather),  and  at 
85°  when  the  syrup  is  cool. 

When  carefully  prepared  with  the  best  double  re- 
fined sugar,  syrups  usually  require  no  other  clarifica- 
tion than  to  remove  any  scum  which  may  rise  to  the 
surface  upon  standing,  and  to  pour  them  off  from  any 
dregs  which  may  subside  ;  but  as  the  sugar  employed 
is  not  always  free  from  impurities,  it  would,  as  a 
general  rule,  be  best  to  remove  the  scum  as  it  rises, 
during'  the  heating  process,  and,  if  required,  to  strain 
them  while  hot  through  muslin  or  flannel.  Should 
tLey  at  any  time  want  the  due  degree  of  clearness, 
tj  \y  may  be  warmed  and  filtered  through  flannel, 


296  MANUFACTURE    OF   SYRUPS. 

raw   cotton,   &c.,   or    clarified    by   the   whites    of 
eggs. 

Syrups  are  liable  to  "undergo  various  alterations, 
according  to  their  nature  and  mode  of  preparation. 
The  acid  syrups,  when  too  much  boiled,  often  let 
fall  a  copious  white  precipitate,  which  is  said  to  be 
a  saccharine  matter,  analogous  to  the  sugar  of  grapes, 
produced  by  the  reaction  of  the  acid  upon  the  sugar. 
At  an  ordinary  temperature,  acids  slowly  convert 
common  sugar  into  grape  sugar,  which  being  less 
soluble  than  the  former  is  gradually  deposited  in  the 
form  of  crystalline  grains.  Syrups  which  contain 
too  little  sugar  are  apt  to  pass  into  the  vinous  fer- 
mentation, in  consequence  of  the  presence  of  matters 
which  act  a  ferment.  Those  which  contain  too  much 
deposit  a  portion  in  the  crystalline  state,  and  the 
crystals,  attracting  the  sugar  remaining  in  solution, 
gradually  weaken  the  syrup  and  render  it  liable  to 
the  same  change  as  when  originally  made  with  too 
little  sugar.  The  want  of  a  due  proportion  of  sugar 
frequently  gives  rise  to  mouldiness,  when  air  has  ac- 
cess to  the  syrup. 

Syrups  bottled  while  hot  are  apt  to  ferment,  owing 
to  the  watery  vapor  or  steam  rising  to  the  surface 
and  condensing,  which  "diminishes  the  proportion  of 
sugar  so  as  to  produce  a  commencement  of  chemical 
action,  which  gradually  extends  throughout  the  whol* 


MANUFACTURE   OF   SYRUPS.  297 

mass.  If  the  bottles  are  well  shaken,  the  result  is 
obviated,  and  the  syrup  will  generally  keep  better 
when  thus  treated.  When  syrups  undergo  the  vinous 
fermentation,  their  surface  becomes  covered  with 
froth,  produced  by  the  disengagement  of  carbonic 
acid,  and  acquire  a  vinous  odor  from  the  presence  of 
alcohol,  while  their  consistence  is  diminished  by  a 
loss  of  a  portion  of  the  sugar  which  has  been  con- 
verted into  that  liquid.  When  the  alcohol  has  been 
increased  to  a  certain  point,  the  fermentation  ceases 
or  goes  on  more  slowly,  owing  to  the  preservative 
influence  of  that  principle,  and  as  the  active  ingredi- 
ent of  the  syrup  may  have  undergone  no  material 
change,  the  preparation  may  be  recovered  by  boiling 
so  as  to  drive  off  the  alcohol  and  carbonic  acid,  and 
sufficiently  concentrate  the  liquid. 

A  syrup  thus  revived,  is  less  liable  afterwards  to 
undergo  fermentation,  because  the  principles  which 
acted  as  ferments  have  been  diminished.  It  is  obvi- 
O'is  that  syrups  which  depend  for  their  virtues  upon 
a  volatile  ingredient,  or  one  readily  changed  by 
heat,  cannot  be  restored  to  their  original  condition. 

At  best,  syrups  are  apt  to  change,  and  various 
measures  have  been  proposed  for  their  preservation. 
A  small  portion  of  sulphate  of  potassa  or  chlorate  of 
potassa,  which  is  tasteless,  prevents  their  fermenta- 
tion, and  sugar  of  milk  has  been  effectual  to  the  same 


1J98  MANUFACTURE   OF    SYRUPS. 

end.  The  proportion  employed,  is  thirty  parts  oi 
sugar  of  milk,  one  thousand  of  syrup  ;  but  the  best 
plan  for  the  preservation  of  syrup,  is  to  keep  it  ex- 
cluded from  the  air,  in  well  closed  vessels,  and  pack' 
ed  in  a  cold  place. 

SYRUP  OF  ALMONDS  OB  ORGEAT. 

Take  of  sweet  almonds,  sixteen  ounces  ;  bitter 
almonds,  four  ounces  ;  water,  three  pints  ;  refined 
sugar,  six  pounds.  Having  blanched  the  almonds  or 
removed  the  husks  by  soaking  them  in  warm  water 
for  a  few  moments,  and  rubbing  them  through  the 
hands  until  the  husk  comes  off  ;  having  blanched  the 
almonds,  rub  them  in  a  mortar  to  a  very  fine  paste, 
adding  during  the  trituration,  three  fluid  ounces  of 
water  and  a  pound  of  sugar.  Mix  the  paste  tho- 
roughly with  the  remainder  of  the  water,  and  then 
strain  the  mass  through  a  common  coarse  linen  cloth, 
Add  the  remainder  of  the  sugar  to  the  strain'ed  liquor, 
and  dissolve  it  by  the  application  of  a  gentle  heat. 
Having  become  perfectly  cool,  bottle  it,  which  must 
be  well  stopped  and  kept  in  a  cool  place  ;  half  a  pint 
of  orange  flower  water  greatly  improves  the  above. 
This  syrup  will  not  keep  long,  as  it  is  liable  either  to 
ferment  or  become  rancid.  This  syrup  is  prepared 
in  a  cheap  manner,  for  auctions,  <fcc.,  by  adding  any 
convenient  quantity  of  the  mucilage  of  slippery  elin 


ADULTERATING   SYRUPS.  299 

bark.  This  is  prepared  by  boiling  ten  ounces  of  the 
bark,  in  a  gallon  of  water,  for  one  hour  ;  if  allowed 
to  cool  when  the  mucilage  is  deposited,  any  given 
quantity  of  the  syrup  is  increased  in  quantity  by  tho 
addition  of  any  desired  quantity  of  the  mucilage. 
Orgeat  can  be  colored  any  desired  color,  but  owing 
to  its  heavy  consistency,  its  natural  color  is  preferable. 
When  it  is  to  be  colored,  the  water  is  first  colored 
the  desired  color. 


ADULTERATING   SYRUPS. 

Syrups,  like  every  other  commodity  in  commerce 
should  be  manufactured  to  suit  the  views  of  all  grades 
of  purchasers. 

The  adulterations  consist  of  mucilage  of  slippery 
elm  bark  and  gelatine,  as  the  finest  "book  isinglass/' 
and  pure  bone  glue,  known  as  "  Cooper's  gelatine  ;;' 
these  to  be  used  should  be  tasteless  and  odorless, 
otherwise  they  are  unsuited.  One  hundred  grains  of 
book  isinglass  dissolve  in  ten  ounces  of  water,  form- 
ing a  tremulous  jelly  when  cold.  The  mucilage  of 
the  dm  bark  is  obtained  upon  boiling  from  six  to 
ten  ounces  of  the  bark,  to  one  or  one  and  a  half 
gallons  of  water  for  one  hour.  The  bark  will  answer 
for  subsequent  boilings,  as  it  does  not  always  yield 
•*ts  mucilage  upon  the  first  boiling.  The  adulterated 


300  MANUFACTURE   OF   SYRUPS. 

syrup  will  soon  sour  ;  this  can  be  delayed  to  a  great 
length  of  time  by  the  use  of  sugar  of  milk  ;  one  part 
of  sugar  of  milk  to  thirty-one  of  the  syrup,  to  prevent 
fermentation  in  all  kinds  of  syrups.  This  is  the  only 
reliable  article  that  we  have. 

Sugar  of  Milk  is  a  hard,  somewhat  gritty  substance, 
crystallized  in  four-sided  prisms,  and  possessing  a 
slightly  sweet  taste  ;  it  is  prepared  from  milk.  When 
intended  for  use,  it  should  be  dissolved  in  the  water 
intended  for  the  syrup,  in  the  above-mentioned  pro- 
portion. This  will  be  found  highly  useful  in  the 
preservation  of  light-bodied  syrups,  and  also  foi 
syrups  that  are  to  be  kept  for  any  length  of  time. 

Aromatic  Syrups. — Take  refined  sugar,  five  pounds ; 
clean  clear  water,  two  pints  ;  boil  for  two  hours  in 
the  two  pints  of  water  ;  one  ounce  of  bruised  gingerj 
one  half  ounce  cloves,  one  half  ounce  calamus  root, 
bruised  ;"  nutmegs,  one  ounce.  Dissolve  the  sugar  in 
the  water  by  the  aid  of  a  gentle  heat.  The  amount 
of  sugar  can  be  lowered  to  two  and  a  half  pounds  to 
two  pints,  if  desired.  The  water,  after  boiling  as 
above  mentioned,  should  be  strained.  When  this 
syrup  is  near  cool,  add  four  drops  oil  of  bitter 
almonds,  fifteen  drops  essence  of  cinnamon,  one  table- 
opoonful  of  essence  of  nutmegs,  twenty  drops  essence 


BLACKBERRY   SYRUP.  301 

of  lemon.     Stir  the  syrup  well,  to  enable  the  essence 
to  combine  ;  this  can  be  colored  to  taste. 

Syrup  may  be  known  when  it  has  been  sufficiently 
boiled,  by  the  stirrer  being  withdrawn  from  the  hot 
syrup  with  rapidity,  and  holding  it  on  a  horizontal 
line  and  observing  if  the  syrup  flows  on  the  side  of 
the  stirrer  with  a  thick  body,  and  if  it  falls  from  it 
in  the  form  of  shot ;  and  when  these  round  particles 
of  the  syrup  are  ropy,  viscid,  falling  from  the  stirrer 
in  threads,  or  suspended  by  thread  or  hairy-like 
attachments,  are  evidences  of  its  having  been  boiled 
sufficiently.  The  use  of  the  saccharometer  will  indi- 
cate the  proper  density  ;  this  should  stand  at  30° 
in  boiling  syrup,  and  80^°  in  hot  weather,  and  at 
35°  in  the  syrup  when  it  is  c<x»l.  Syrup  boiled  to 
this  density  is  very  heavy,  and  weighs  about  twelve 
and  a  half  to  thirteen  pound*  to  the  gallon.  It 
has  a  fine  body,  and  is  the  heaviest  that  is  made. 

Blackberry  Syrup. — Expressed  juice  of  blackberries, 
one  pint ;  clarified  sugar,  two  and  a  half  pounds ; 
whiskey  or  brandy,  half  a  glass.  Dissolve  the  sugar 
by  the  aid  of  heat,  in  the  juice,  in  the  same  manner 
as  for  other  syrup.  When  the  syrup  is  cool,  add  the 
spirit. 

The  juice  is  expressed  from  fruit  by  placing  it  in  a 
bag  of  suitable  size,  and  submitting  it  to  pressure. 


302  MANUFACTURE    OF   SYRUPS. 

When  the  juice  is  too  thick,  dilute  it  with  water.  It 
is  customary  to  make  a  pint  of  syrup  from  a  piut 
measure  of  the  fruit. 


Pineapple  Syrup. — This  can  be  made  in  the  same 
manner  as  blackberry,  or  by  slicing  the  fruit,  alter- 
nating the  slices  with  layers  of  powdered  sugar, 
permitting  them  to  stand  twenty-four  hours,  and  then 
expressing  the  syrup  formed.  Each  pound  of  the 
pared  fruit,  with  thirty  ounces  of  sugar,  should  yield, 
with  the  requisite  quantity  of  water,  two  pints  of 
syrup. 

These  syrups  will  have  their  aromatic  arorna 
greatly  impaired  by  heat. 

v 

SYRUPS    PREPARED    FROM   FRUITS. 

Those  syrups  that  are  prepared  from  fruits,  should 
be  made  with  great  care.  The  fruit  should  be  fully 
ripe,  and  freed  from  all  its  natural  attachments,  as 
stems,  leaves,  &c.,  and  from  all  other  impurities, 
without  being  previously  crushed.  It  should  be  put 
into  canvas  or  woollen  bags,  which  should  be  about 
two  thirds  full  when  placed  under  the  press  ;  the  ex- 
pressing force  should  be  gradually  increased  so  as  to 
effectually  remove  the  juice  with  as  little  of  the  fibre 


SYRUP    OF   MULBERRIES.  303 

oi  the  fruit  as  possible.  It  is  customary  to  make  a 
pint  of  syrup  from  a  pint  measure  of  the  fruit,  and  if 
the  expressed  juice  is  insufficient  for  the  purpose,  to 
dilute  it  with  water. 

In  dissolving  the  sugar,  as  short  an  exposure  to 
heat  as  possible  is  desirable.  Some  dissolve  the 
sugar  in  a  portion  of  the  juice  with  heat,  and  add  the 
remainder  a  few  minutes  before  removal  from  the 
fire.  Some  fruits  contain  so  much  pectin,  that  their 
syrups  are  apt  to  gelatinize  ;  this  is  particularly  the 
case  with  currants  and  raspberries.  To  prevent 
this,  the  strained  juice  must  be  allowed  from  eight 
to  fifteen  hours,  according  to  the  temperature,  in 
order  to  ferment.  The  juice  separates  into  two  por- 
tions, the  upper  thick,  the  lower  clear.  The  latter 
is  to  be  separated  by  straining,  and  made  into  a 
syrup  with  the  usual  proportion  of  sugar  ;  'and 
another  method  of  preventing  this  result  is  by 
pressing  the  juice  through  a  cloth. 

Syrup  of  Mulberries. — Take  of  mulberry  juice, 
strained,  one  pint  ;  refined  sugar,  two  pounds  and  a 
half ;  whiskey,  brandy,  or  neutral  spirit,  half  a  glass  ; 
dissolve  the  sugar  in  the  mulberry  juice,  with  a 
gentle  heat,  and  set  aside  for  twenty-four  hours,  then 
remove  the  scum,  and  pour  off  the  clear  liquor  from 
the  dregs,  if  there  be  any,  and  lastly,  add  the  spirit. 


304  MAXUFACTURE   OF   SYRUPS. 

Strawberry  Syrup. — Take  of  strawberry  juice, 
strained,  one  pint ;  refined  sugar,  two  pounds  and 
a  half ;  spirit,  half  a  glass  ;  prepared  as  mulberry 
syrup,  and  when  the  syrup  cools,  add  a  tea-spoonful 
of  acetic  ether,  and  bottle  tightly. 

Raspberry  Syrup. — Same  as  the  last,  only  substi- 
tuting rum  for  whiskey  ;  the  rum  yields  an  agreeable 
aroma. 

Raspberry  syrup  is  apt  to  gelatinize  ;  the  strained 
juice  should  be  allowed  to  stand  from  eight  to  fif- 
teen hours,  according  to  the  temperature,  in  order 
to  ferment.  The  juice  separates  into  two  portions  ; 
the  upper  thick,  the  lower  clear ;  the  latter  is  to 
be  separated  by  straining,  and  made  into  a  syrup, 
with  the  usual  proportion  of  sugar. 

Lemon  Peel  Syrup. — Strong  tincture  of  lemon 
peel,  one  ounce  ;  simple  syrup,  fifteen  fluid  ounces  : 
mix. 

Syrup  of  Ginger. — Simple  syrup,  seven  ounces  and 
a  half ;  essence  of  ginger,  half  an  ounce  ;  mix  by 
stirring  well  together 

Syrup  of  Orange  Peel. — Strong  tincture  of  orange 
peel,  one  ounce  ;  simple  syrup,  eight  ounces  ;  mix.  ; 


OF   COLOGNE.  305 

Syruj  of  Vanilla. — Simple  syrup,  fifteen  ounces  ; 
spirit  of  vanilla,  one  ounce  ;  mix. 

Syrup  of  Neroli. — Simple  syrup,  pint  and  a  half ; 
essence  of  orange,  one  ounce ;  spirit  of  orris-root, 
half  an  ounce  ;  this  is  made  by  digesting  four  ounces 
of  orris-root,  powdered,  with  five  ounces  of  neutral 
spirit,  for  thirty-six  hours.  Any  of  these  articles 
can  be  found  at  the  druggists.  One  grain  of  musk 
dissolved  in  an  ounce  of  alcohol  greatly  improves 
the  above.  The  whole  of  the  above,  to  be  well 
mixed,  should  be  warmed  something  above  blood 
heat. 

Syrup  of  Jessamine. — Simple  syrup,  pint  and  a 
half ;  spirit  of  orris-root,  one  ounce  ;  essence  of  ber- 
gamot,  two  drachms  j  essence  of  lemon,  one  drachm  j 
essence  of  cinnamon,  five  drops  ;  slightly  warm  the 
syrup,  and  add  the  essences. 

/Syrup  of  Cologne. — Simple  syrup,  pint  and  a  half ; 
warm  the  syrup,  and  add  while  stirring,  oil  of  ber- 
gamot,  two  drachms ;  oil  of  lemon,  thirty  drops  ; 
oil  of  rosemary,  fifteen  drops  ;  pure  alcohol,  three 
ounces  ;  allow  the  oils  to  dissolve  in  the  alcohol  for 
one  hour. 


300  MANUFACTURE   OP   SYRUPS. 

Syrup  of  Peach  Blossoms. — Simple  syrup,  quart  and 
a  half ;  blanched  bitter  almonds,  half  a  pound  ;  sweet 
almonds,  blanched,  one  pound ;  rub  the  almonds  to  a 
paste  in  a  mortar,  with  five  ounces  of  orange  flower 
water,  and  strain  the  mass  through  a  coarse  linen 
cloth  ;  add  to  this  strained  product  four  ounces  es- 
sence of  lemon  ;  half  an  ounce  balsam  of  Peru  ;  half 
an  ounce  spirit  of  nutmegs ;  warm  the  syrup  and 
mix. 

This  syrup  is  sometimes  colored  a  peach  blossom 
color,  with  cochineal ;  when  this  is  desired  the  sy- 
rup will  have  to  be  made  with  water  colored  with 
cochineal,  and  the  ingredients  added  while  the  syrup 
is  cooling.  The  other  plan  is  to  color  the  syrup 
by  the  addition  of  red  rose  syrup,  or  by  a  strong 
iincture  of  cochineal  in  spirit. 

Syrup  of  Sarsaparilla. — Simple  syrup,  one  gallon  , 
well  burnt  sugar,  two  ounces,  dissolved  in  water, 
three  ounces  ;  then  dissolve  in  half  a  glass  of  alco- 
hol, oil  of  sassafras,  oil  of  aniseed,  of  each  eight 
drops  ;  oil  of  partridge  berry,  four  drops  ;  mix,  by 
adding  the  spirit  containing  the  oils,  and  the  burnt 
Biigar,  and  stir  well.  This  syrup  is  not  medicated, 
and  will  not  create  an  unpleasant  sensation  in  the 
weakest  stomach,  and  yet  it  contains  all  that  is  per- 
ceptible to  the  palate  of  the  medicated  formula. 


SYRCT   OF  VIOLETS.  307 

Syrup  of  Wine. — White  sugar,  six  pounds  ;  water, 
three  pints  ;  dissolve  the  sugar,  by  the  aid  of  heat,  in 
the  water ;  add  half  an  ounce  of  catechu  to  four  pints 
of  raisin  spirit,  or  spirit  of  prunes.  This  is  made  by 
digesting  one  and  half  pounds  of  prunes  in  half  a 
gallon  neutral  spirit  for  several  days,  and  mix  the 
mass.  Some  manufacturers  use  Jamaica  rum  and 
brown  sugar  for  this  wine.  Whiskey  is  sometimes 
used,  and  a  flavor  imparted  to  it  by  the  addition  of 
one  ounce  of  acetic  ether  to  the  above. 

The  preceding  syrups  are  employed  for  flavoring 
drinks,  soda  water,  &c. 


Simple  Syrup. — Take  refined  sugar,  two  pounds 
and  a  half ;  water,  one  pint  ;  dissolve  the  sugar  by 
the  aid  of  heat  in  the  water,  and  remove  the  scum, 
if  any  rises,  and  strain  the  solution  while  hot  through 
a  flannel  bag. 

Syrup  of  Violets. — Take  of  fresh  violets  one  pound  ; 
boiling  water,  two  pints  and  a  half ;  infuse  the  flow- 
ers for  twenty-four  hours  in  the  water,  in  a  covered 
glass  or  earthenware  vessel,  and  strain  the  water 
from  the  violets  without  squeezing,  and  dissolve  six 
pounds  of  sugar  in  the  filtered  liquor,  and  proceed 
as  for  other  s/rups.  This  syrup,  when  prepared  ia 


308  MANUFACTURE   OP   SYRUP».  * 

pewter-lined  vessels,  is   of  a  beautiful  blue  color 
This  color  will,  in  the  course  of  time,  fade. 

Syrup  of  Red  Roses. — Take  of  dried  red  rose  pe 
tals.  two  ounces  ;  infuse  the  roses  in  a  pint  ef  water 
for  twelve  hours  ;  the  water  should  be  boiling  when 
the  roses  are  added  ;  after  they  have  infused,  strain 
the  liquid,  and  dissolve  two  ounces  of  sugar  in  it, 
and  proceed  as  fort  other  syrups. 


STATE  VITICULTURE  COMMISSION 


INDEX. 


-Its  production,        .        .        •        .        •  .9 

Artifice  omployed  in  the  Manufacture  of  Wines,  Cordials, 

liqnors,  <fec.,  <fcc., 15 — 82 

Acids, 16 

Amylic  Alcohol,- •••IS 

Ammonia — Ambergris,  ....         ....         19 

Almonds, 20 

Oils  af  Sweet  and  Bitter  Almonds, 21 

Ale  or  Porter, 22 

Alkanet-root, 23 

Bed  Beets,  Brazil  Wood,  and  Beech  Wood.   ....         24 

Blackberries,  and  Catechu,     .......         25 

Vegetable  Charcoal,       .......  26 

Cochineal,       . 26 

Cotton,  and  Eggs,  ..•.•....27 

Ethers, .        .        »        .        .         27 

Flaxseed, 28 

Filters,   ...  28 

Finings, ...  .......29 

Flour,    ...  •••••..30 

Grape  Sugar,          .  .  ...  .80 

Gamboge,  and  Gentian,          .  •        •        •        .        .        31 

Hydrometer,  ..  •••••81 

Honey,  .  .  ....  82 

Iodine,  and  Log-wood,  .  •        •        .        .  83 

Molasses,        .  *.....,  83 


310  INDEX. 

Neutral  Spirit,       •••••,...  34 

Nitrate  of  Silver, ,        .  84 

Oak  Bark, 3g 

Oatmeal,  <6j.,                                    .                           ...  36 

Pepper,  cfec 37 

Ruin 37 

Snakeroot,      .       ,.        .......  88 

Kice> ...  38 

Sweet  Spirits  of  Nitre, .        .  39 

Olive  Oil, 40 

Essential  Oils, 41 47 

Oil  of  Roses, .       -. 44 

Creasote, 46 

Turpentine, .  .46 

Oil  of  Wintergreen,        ....                 ...  47  ' 

Eseubac,         .         .         .         .         .         .         .         .,         .  43 

Remarks  on  Ethers, 51 

Ethers — Sulphuric,  Nitric,  and  Acetic,  .  ,  52,  53 

Pure  Light  Oil  of  Wine, 54 

Butyric  Ether, 55 

Yalerinate  of  Amylic  Oxide 56 

Acetate  of  A  my  lie  Oxide, 57 

Spirit  of  Prunes 53 

Aromatic  Spirit  of  Ammonia, 58 

Rum, 59 

Raisin  Spirit,          .........  60 

Essences,  Tinctures,  <fcc.,  .        .        .        .  63 — 66 

Orris-root,      ...                  66 

Essential  Oils  for  flavoring,    ...                  ...  67 

Aromnncs,      .                          .                 ....  69 

Cubebs, .  .74 

Slippery  Elm  Bark,        .                                  ,  74 


INDEX.  811 

Pag* 

. .  -7a 

Nutmegs,        .  ,77 

Orange  Flower  Water, 78 

Vanilla,. 79 

Mustard  Seed, 80 

Liquorice-root,       .........81 

Manufacture  of  Domestic  Liquors,  by  concealing  the  Odor 

of  the  Grain  Oil, 83 

Domestic  -Brandies — New  York,  Cognac,  Pineapple,  Peach, 

Apple,  and  Cherry. 93 — 97 

Imitation  of  Rum — Jamaica,  St.  Croix,  New  Orleans,  ai_d 

New  England,  .  .  .  .  .  .  .  .  97,  98 

Rum  Shrub, 99 

Gin — Holland,  Schiedam,  Swan,  English,  New  York,  and 

Rose, 100,  101 

Whiskey — Scotch,  Irish,  Old  Roanoke,  Old  Rye,  Tuscaloosa,  * 

Mouongahela,  Old  Bourbon,  and  Rectified,  .  .  102 — 108 
Fusel  or  Grain  Oil,  .  .  •.  .  '  .  ',  .  .  >  .  109 
Removal  of  Grain  Oil  by  Filtration,  and  Arranging  the 

Rectifiers,  ...  Ill 

Directions  for  Preparing  the  most  choice  Liquors  in  Quan- 
tities of  Five  Gallons,  118 

Manufacture  of  Low  Proof  Spirit,  .  .  .  -.  .132 
Imitations  of  French  Brandies,  as  practised  in  France, .  .  132 

Aromatic  Schiedam  Schnapps, 141 

The  Conversion  of  common  Gin  into  Schiedam  Schnapps,  .  144 

Beads  for  Liquors, 146 

Guinea  Pepper,  Pellitory,  <fcc 148 

Description  and  Preparation  of  Pepper,  known  as  Grains  of 

Paradise,          .  .\     .    .  .  .        .         .        •       149 

Preparation  of  Pellitory,       ....       .»'      „•         •        •        •        •       150 

For  Increasing  a  Volume  of  Spirit  without  a  Loss  of  Strength,  1 51 


SI  2  INDEX. 

Pag. 
Clarifying,  152 

Filtering  Bags,  .......  .155 

Giying  Body  and  Age  to  Liquors, .  ...       156 

Coloring, 160 

Barrelling  Liquors, 1G7 

The  Use  of  Ethers,        ....  ...       171 

The  Uses  of  Sugar,  Molasses,  and  Honey,  .        .        .173 

Clarifying  Honey, ...       176 

A  Test  for  Detecting  Grain  Oil  in  Liquors,  .        .        .177 

A  Test  for  Detecting  Starch  in  Liquors,          .         .         .         .173 
To  Ascertain  the  Quantity  of  Alcohol  in  Wine,  Beer,  Cider, 

Cordials,  <fec.,  .........       17y 

Animal  Charcoal, ISO 

Tannin, 183 

Sugar  of  Milk, 185 

Manufacture  of  Sulphuric  Acid, 187 

A  Test  for  Arsenic .194 

Pure  Concentrated  Acetic  Ether,    .         .         ,         •        .        .196 

Tobacco,  Potassa,  Vitriol,  <fec.,  <fec., 198 

Yeast, 200 

Wines, 203 

The  Manufacture  of  Wines, 209 

Cordials, 225 

Carbonated  Waters, 239 

Bottling  Fermented  Liquids, .......       248 

Cheap  Porter  and  Ale,  .  260 

Manufacture  of  Vinegar, 265 

Adulteration  of  Vinegar, 277 

The  Method  Pursued  in  Making  Vinegar  in  France,      .        .       279 
To  Distinguish  White  from  Malt  Vinegar,    ....      281 

Manufacture  of  Bitters, 283 

Manufacture  of  Syrups,          .        .    .._*-•  -*e^:;----.-       •        •      294 


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